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Lamb cutlets with celeriac slaw

A plate topped with two grilled lamb chops and a shredded carrot and celeriac salad with green herbs

Lamb cutlets with celeriac slaw

Name: Lamb cutlets with celeriac slaw
Total time: 30 min
Yield: Serves 2
Ingredients: 1 large carrot peeled and sliced into matchsticks; ¼ celeriac peeled and sliced into matchsticks; 1 lemon zested and juiced (you’ll need 1 tsp of zest and 2 tbsp of juice); 2 tbsp mayonnaise; 50ml extra-virgin olive oil plus extra for drizzling; 1 clove garlic finely minced; 15g flat-leaf parsley finely chopped; 1½ tsp colatura di alici plus a few drops; 4 small (about 275g each) lamb cutlets

Gurdeep Loyal

Published: October 8, 2021 at 11:03 AM

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Serves 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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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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Try this recipe for lamb cutlets, then check out our lamb chops with mint sauce potatoes, grilled lamb cutlets, plum lamb cutlets, lamb ribs and more lamb recipes.

What is colatura di alici?

An Italian condiment made from fermented salted anchovies. It comes from the ancient Roman tradition of ageing pungent fish (garums) in wooden barrels (terzigni), and a little really does go a long way!

How to use colatura di alici?

Just a few drops in pasta or dressings gives deep, rounded savouriness.

Where to find colatura di alici?

Buy online at souschef.co.uk

Ingredients

Nutrition

1 large carrot

peeled and sliced into matchsticks
¼ celeriac

peeled and sliced into matchsticks
1 lemon

zested and juiced (you’ll need 1 tsp of zest and 2 tbsp of juice)
2 tbsp mayonnaise
50ml extra-virgin olive oil

plus extra for drizzling
1 clove garlic

finely minced
15g flat-leaf parsley

finely chopped
1½ tsp colatura di alici

plus 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.

Try more lamb chop recipes

Authors

Gurdeep Loyal

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