Lamb cutlets with celeriac slaw
- Preparation and cooking time
- Total time
- Easy
- 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
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.
