Eversfield Organic- Grass Fed Organic Lamb Recipes

Serves: 4 people

Preparation time: 20-25 minutes plus marinating time

Cooking time: Under 30 minutes

Ingredients:

• 12 Eversfield Organic lamb cutlets, French trimmed
• Salt and freshly milled black pepper
• 20ml/ 4 tsp fresh thyme leaves, roughly chopped
• Grated zest and juice of 1 lemon

For the Potato, Mint and Pea Salad:

• 675g/1.5Ib baby salad potatoes, skin on
• 225g/8oz cooked fresh green peas, cooled
• 125ml/4floz olive oil
• 15ml/1tbsp lemon juice
• 15ml/1tbsp freshly chopped mint or chives
• 75g/3oz fresh watercress or rockets leaves, rinsed.

Method:

Place the cutlets in a large bowl, season and add the thyme, lemon zest and juice. Cover and marinate in the refrigerator for 30 minutes.

Meanwhile, prepare the potato salad; boil the potatoes in a large pan for 15-20 minutes. Drain, cool and cut into quarters.

Place the peas in a food processor or blender with the olive oil, lemon juice and mint or chives. Whisk together until roughly blended. Season. Combine the pea mixture with the potatoes and watercress or rocket leaves.

Heat a large non-stick griddle pan over a medium heat and cook the cutlets in batches for 6-8 minutes on each side

Divide the cutlets equally and serve with salad.

Tip:

If preferred cook the cutlets under a preheated grill or on a prepared barbecue.