A very simple, tasty dish that will impress
I love the look of these lamb cutlets with lentils.
It has simplicity written all over it which I love.
And flavour to boot!
- SERVES: 4
- PREP TIME: 10 mins
- COOK TIME: 20 mins
- DIFFICULTY: easy
- IDEAL FOR: family meal, easy Sunday meal, winter comfort dish, anytime dish
Lamb cutlets with lentils
Lamb cutlets are admittedly the most expensive cuts of lamb.
But they’re incredibly delicious and tender.
And they are rich in flavour so you don’t need too many to enjoy a great meal.
They are taken from the ribs of the lamb and cooked individually.
When they’ve left altogether and cooked as a whole, they’re called a rack of lamb.
The perfect way to cook lamb cutlets
You want beautifully pink meat and a deeply caramelised crust to get the perfect lamb cutlet.
And it doesn’t take much time to cook them this way so don’t wander off.
Always remove the lamb from the fridge an hour before cooking to allow it to come to room temperature.
Here’s the best method to use to get those perfect cutlets according to the Great British Chefs.
- Heat a griddle pan or frying pan over high heat until very hot
- Brush the cutlets with vegetable oil and season with salt
- Grill for 3–4 minutes on each side depending on the thickness of the meat
- Remove the cutlets from the pan and leave to rest for 5 minutes before serving
The internal temperature of a lamb chop served pink in the middle should be around 57˚C.
Other ways of cooking lamb cutlets
Alternatively, place the cutlets in an oven set to 200˚C for a similar amount of time.
Lamb cutlets with lentils… and vermouth
This recipe from Delicious magazine, calls for 120ml of dry vermouth.
But what is vermouth and what’s it bringing to the table?
What is vermouth
The basics. Vermouth is a fortified wine, originating from France and Italy.
It’s flavoured with a variety of herbs and spices.
And is traditionally made in two styles: dry (white) vermouth and sweet (red) vermouth.
Dry vs. sweet vermouth
Dry vermouth, usually from France, is dry and floral and famously used in martinis.
It has a lot less sugar than sweet vermouth.
Who doesn’t love a good, well-made martini?!
I personally love a dirty gin martini.
Sweet vermouth usually comes from Italy, and is sweet, spiced, and herbal.
You’ll find this in cocktails like Manhattans and Negronis.
And yup I also love a Negroni.
Although, I will admit that the first couple of sips of a Negroni, make you ‘Ne-groan-y’ a little (see what I did there?”!).
But then, they really go down rather well from that point on.
Often both dry and sweet vermouths are also enjoyed as an aperitif.
They are slightly higher in alcohol compared to non-fortified wine.
Dry vermouths are light-bodied and low in tannins and have a floral, herbal, and fruity flavour profile with a very dry finish.
Sweet vermouths are often medium-bodied with some tannins and have dark fruits, spice, vanilla, caramel, cocoa, and herb flavours.
In the case of this recipe with lamb cutlets, we’re using dry vermouth, giving some herby flavours to the dish.
Love ‘em or hate ‘em, they are here to stay.
And I have really switched to loving them since getting more into Italian cooking.
Having beans and pulses in the cupboard is a safety net for meals.
When you’ve got nothing in the house, they can always come to the rescue.
I have a mix of dried beans and tinned.
And I love my tinned lentils, they are so, so easy to whip out and make a meal with.
I use my dried beans for a weekend cook like the lamb shoulder with beans – just leave them in the dish to enjoy a low and slow cook with the meat.
So, you’ve spent a little more on some lovely lamb cutlets but now you’ve saved by using lentils.
This recipe suggests beluga lentils but you can decide.
Brown lentils are used in a lot of soup recipes.
These lentils take about 30 mins to cook but don’t overcook them, as they can turn to mush.
French Green Lentils
Le Puy lentils (also called French Green Lentils) are great for adding to soups and salads.
They cook in about 40-45 mins.
Black lentils (also called beluga lentils) are similar in texture to green lentils.
Beluga lentils cook for about 25-30 mins.
Lamb cutlets with lentils
- 2 tbsp olive oil
- 6 banana shallots, halved lengthways
- 120 ml dry vermouth
- 250 ml chicken or veg stock
- 8 British lamb, high welfare, cutlets or chops
- fresh parsley, chopped
- 1 garlic clove
- 1 lemon
- 2 x 400 g tinned lentils, drained
- Using a large frying pan with a lid, heat the oil on medium. Add the halved shallots, cut side down and cook for approx 5 mins until golden. Add the vermouth, simmer for 2 mins then add the stock and cover and simmer for another 10 mins or until the shallots are tender.
- In another frying pan, on high heat, add the lamb cutlets (season just before you place them in) but stand them on their side with the fat edge down. Cook for a couple of minutes so the fat goes nice and golden, then cook each side for 2- 4 mins.Rest on a plate for at least 5 mins.
- Finely chop the parsley. Add finely grated garlic and lemon zest. Add a pinch of salt, then mix it all together and give it another chop.
- Stir in the tinned lentils with the shallots and warm through. Season and serve with chops placed on top and the gremolata sprinkled over.