Keyword lamb, lamb cutlets, lamb cutlets with lentils
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Cost £-££
Ingredients
2tbspolive oil
6banana shallots, halved lengthways
120mldry vermouth
250mlchicken or veg stock
8British lamb, high welfare, cutlets or chops
fresh parsley, chopped
1garlic clove
1lemon
2 x 400gtinned lentils, drained
Instructions
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.
Gremolata
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.
Lentils
Stir in the tinned lentils with the shallots and warm through. Season and serve with chops placed on top and the gremolata sprinkled over.