Spring Lamb Cutlets with a Wild Garlic crust
Serves 4 as a main course
Ingredients:
12 lamb cutlets, 3/4in thick
For the crust:
50g white bread, torn into chunks
2 tbsp wild garlic leaves
1 tsp fresh rosemary
1 tsp fresh thyme
Salt and pepper
1 tbsp olive oil
Knob of butter
Method:
- Pre-heat the oven to 220°c.
- Heat the olive oil and butter in a heavy frying pan until foaming but not coloured and seal the cutlets for 1 minute on each side.
- Meanwhile, in a small blender whizz the bread, garlic leaves, rosemary, thyme and salt and pepper.
- Press the mixture onto each cutlet, and roast in the oven for 10 minutes.
Did You Know about Wild Garlic?
Wild Garlic is in season at the moment as it starts to appear from later Winter and continues throughout Spring. It is a fabulous ingredient to use in your Spring recipes so here are a few helpful facts to help you identify it and use it.
- Wild garlic (Allium ursinum) grows in woodland generally near or among bluebells.
- It is usually found in semi-shaded or moist condition, often near river banks.
- It is easy to cultivate in most soils
- It is most identifiable by its garlic-like smell and long lush leaves
- Towards the end of the season it bursts into bloom with white flowers.
- Unlike domestic garlic, wild garlic is championed for its leaves rather than its bulb, although both are edible
- The delicate aroma and flavour of wild garlic is best incorporated into dishes that require light cooking.
- The leaves are delicious raw or cooked and work well in salads and soups