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

Lamb cutlets with celeriac slaw

Published: October 8, 2021 at 11:03 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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


Try this recipe for lamb cutlets, then check out our lamb chops with mint sauce potatoes, 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


  • 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


  • 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.


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