Lamb cutlets With artichokes, tomatoes & olives

Lamb cutlets With artichokes, tomatoes & olives

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

This uses the small baby artichokes that need less trimming than the fully grown ones – they’re quite seasonal, so grab them when you see them.

Ingredients

Quantity Ingredient
6 small globe artichokes
50ml olive oil
6 lamb cutlets
2 lemons, 1 halved, 1 juiced
100g whole red and yellow baby cherry tomatoes
100g black olives, pitted
15 anchovy fillets, drained and chopped
50g flat-leaf parsley, chopped
sea salt
freshly ground black pepper

Method

  1. To prepare the artichokes, remove the stalks and all the outer leaves. Scrape out and discard the hairy ‘choke’ from the middle to leave just the base of the artichokes. Rub the bases with a lemon half and then cut into wedges.
  2. Place a high-sided frying pan over medium heat, drizzle with the olive oil and heat until hot. Season the lamb cutlets with salt and pepper and cook for 2–3 minutes each side for medium (3–4 minutes each side for well done), then remove from the pan and set aside to rest.
  3. Add the artichokes to the same pan used for the lamb and cook over medium heat for 2–3 minutes before adding the tomatoes, olives and anchovies. Cover with a lid and cook for a further 2–3 minutes.
  4. Finally add the parsley, squeeze over the lemon juice and season with salt and pepper. Mix well, then spoon the artichoke mixture onto serving plates, top with the lamb cutlets and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again