Lamb cutlets with celeriac slaw
Serves 2
Easy
Total time:
Serve lamb cutlets with colatura di alici, tarragon and celeriac slaw for an easy yet impressive main course. Colatura di alici is an Italian condiment made from fermented salted anchovies – a few drops of this adds umami richness to the dish
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- 1 large carrotpeeled and sliced into matchsticks
- ¼ celeriacpeeled and sliced into matchsticks
- 1 lemonzested and juiced (you’ll need 1 tsp of zest and 2 tbsp of juice)
- 2 tbsp mayonnaise
- 50ml extra-virgin olive oilplus extra for drizzling
- 1 clove garlicfinely minced
- 15g flat-leaf parsleyfinely chopped
- 1½ tsp colatura di aliciplus a few drops
- 4 small (about 275g each) lamb cutlets
Nutrition: per serving
- kcal746
- fat66.8g
- saturates19g
- carbs6.4g
- sugars5.2g
- fibre5.8g
- protein27g
- salt0.7g
Method
step 1
For the celeriac slaw, mix together the carrots, celeriac, 1 tbsp of lemon juice and a good pinch each of salt and black pepper. Toss well, let it sit for 1 minute, then mix through the mayonnaise. Set aside.
step 2
For the tarragon dressing, whisk together the olive oil, garlic, remaining lemon juice, the lemon zest, parsley, tarragon and ½ tsp of colatura di alici. Let it stand for 10 minutes for the flavours to mingle, then whisk again just before serving.
step 3
Brush the remaining colatura di alici all over the lamb cutlets, then let them stand for 10 minutes to allow it to season the meat. Drizzle with a little olive oil, then cook in a griddle pan over a high heat for 2-3 minutes each side, depending on your preferred doneness.
step 4
Serve the lamb cutlets on a bed of the celeriac slaw, topped with a drizzle of the tarragon dressing and a few more drops of colatura di alici.
