Lamb cutlets with herb sauce, fennel salad and Ratte potatoes
Perfectly pink lamb cutlets come accompanied by a simple herb sauce, zesty fennel and rocket salad and simply cooked potatoes in this easy, quick but seriously delicious sharing dish for two. If wild garlic isn't in season it can easily be replaced with other herbs in the sauce.
This dish pairs perfectly with Carnivor's Zinfandel red wine – the oaky, jammy flavours of the wine are the ideal partner for blushing pink lamb, while the zingy salad provides contrast to Carnivor's sweet and rich fruitiness.
Scott says: 'The flavours of Carnivor's Zinfandel red wine work a treat with the sweet lamb, the acidity of the fennel salad and the freshness of the herb sauce in this recipe. They're a perfect match and together create a fantastic sharing dish for two to enjoy.'
Ingredients
Metric
Imperial
Lamb
- 1 rack of lamb, 7-8 bones, French-trimmed
- 2 sprigs of thyme
- 1 garlic clove, bashed but skin left on
- 1 dash of rapeseed oil
- sea salt
Fennel salad
- 1/2 fennel
- 30g of wild rocket
- lime juice, to taste
- sea salt
- rapeseed oil, for dressing
Herb sauce
- 10g of parsley
- 10g of tarragon
- 10g of dill
- 10g of wild garlic
- rapeseed oil, for binding
Potatoes
- 200g of Ratte potatoes, or other seasonal potatoes, scrubbed clean
- sea salt
- freshly ground black pepper
- rapeseed oil, for dressing
Method
- 1 dash of rapeseed oil
- 1 rack of lamb, 7-8 bones, French-trimmed
- sea salt
- 2 sprigs of thyme
- 1 garlic clove, bashed but skin left on
- 200g of Ratte potatoes, or other seasonal potatoes, scrubbed clean
- 1/2 fennel
- sea salt
- lime juice, to taste
- rapeseed oil, for dressing
- 30g of wild rocket
- 10g of parsley
- 10g of tarragon
- 10g of dill
- 10g of wild garlic
- rapeseed oil, for binding
- rapeseed oil, for dressing
- sea salt
- freshly ground black pepper
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