Lamb cutlets with skordalia and spinach

Lamb cutlets with skordalia and spinach

By
From
A Year In My Kitchen
Serves
4

Little lamb cutlets are delicious griddled or barbecued and served with skordalia – a Greek-style mashed potato, only much more. A good skordalia is garlicky, sharp and tangy, with a texture that is slightly crunchy and creamy all at the same time. It tastes best at room temperature. Ask your butcher for French-trimmed cutlets.

Ingredients

Quantity Ingredient
12 best end lamb cutlets
sea salt
freshly ground black pepper
a little vegetable oil, if needed

Skordalia

Quantity Ingredient
5 garlic cloves
100g blanched almonds
3 small-medium desiree potatoes
1 lemon, finely grated zest and juiced
70ml extra virgin olive oil

To serve

Quantity Ingredient
see method for ingredients

Method

  1. First, make the skordalia. Preheat the oven to 150°C. Put the garlic cloves on a small baking tray and roast in the oven for about an hour until soft and caramelised. Set aside to cool. Turn the oven up to 180°C/Gas 4. Spread the nuts out on a baking tray and warm in the oven for 3–4 minutes. Allow to cool, then grind very coarsely using a pestle and mortar, or by pulsing in a blender.
  2. In the meantime, peel and chop the potatoes and cook in salted water until soft, about 15–20 minutes. Drain and place in a bowl. Squeeze the soft garlic flesh out of the skins and add to the potato. Mash together until really smooth. Add the ground almonds, lemon zest and juice, a good pinch of sea salt and a grinding of pepper. Stir to combine, then slowly add the extra virgin olive oil in a thin stream, whisking as you do so. Check the seasoning.
  3. To cook the lamb cutlets, preheat your barbecue, grill or griddle pan (oiling it lightly if necessary). Season the lamb cutlets generously on both sides. When hot, place the cutlets on the barbecue or griddle pan (or under the grill) and cook for 3 minutes, then turn and cook for a further 2 minutes.
  4. Place the lamb cutlets on warm plates and serve with the warm spinach and skordalia.

Note

  • All nuts need warming gently in the oven to release their flavour – just 3–4 minutes is all it takes in a preheated moderate oven to bring out their natural flavour and aroma.
Tags:
seasonal
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