Try this recipe for lamb cutlets, then check out our lamb chops, grilled lamb cutlets, plum lamb cutlets 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
- carrot 1 large, peeled and sliced into matchsticks
- celeriac ¼, peeled and sliced into matchsticks
- lemon 1, zested and juiced (you’ll need 1 tsp of zest and 2 tbsp of juice)
- mayonnaise 2 tbsp
- extra-virgin olive oil 50ml, plus extra for drizzling
- garlic 1 clove, finely minced
- flat-leaf parsley 15g, finely chopped
- colatura di alici 1½ tsp, plus a few drops
- lamb cutlets 4 small (about 275g each)
Method
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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.
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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.
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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.
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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.
Nutritional Information
- Kcals 746
- Fat 66.8g
- Saturates 19g
- Carbs 6.4g
- Sugars 5.2g
- Fibre 5.8g
- Protein 27g
- Salt 0.7g