Ottolenghi Lamb Cutlets with Fig and Goat Cheese Salad
Prep Time 45 minutes
- 12 lamb cutlets, French trimmed
- sea salt and pepper
- Leaves from 6b thyme sprigs, roughly chopped
- Leaves form one rosemary sprig, roughly chopped
- 2 garlic cloves, crushed
- 6 Tablespoons olive oil
- ½ cup orange juice
- ¼ cup red wine vinegar
- ¼ cup honey
- 1 star anise
- 1 cinnamon stick
- ¼ cup broken walnuts
- ½ cup crumbled goat’s cheese
- 1/8 teaspoon flat leaf parsley leaves
- 2 Tablespoons olive oil
- 4 fresh figs, halved or quartered
- Mix together marinade and massage into the lamb.
- Refrigerate in sealed container for at least four hours.
- Put sauce ingredients in heavy saucepan, bring to a boil, and stir.
- Simmer for 30-40 minutes, until reduced by two thirds.
- Set aside to cool.
- Toast walnuts in a non-stick frying pan at medium heat for five minutes and set aside to cool.
- Season both sides of the lamb cutlets with salt and pepper.
- Heat a pan until piping hot and cook for 3-4 minutes on each side for rare to medium meat.
- Remove from pan and allow to rest for two minutes.
- Toss together the salad ingredients, except the figs, and season with salt and pepper.
- Don’t let the goat cheese smear the leaves.
- Place cutlets on serving plate, pile the salad next to them, and the figs alongside.
- Spoon sauce over all.
- Serve at once.