Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the roasted lamb cutlets
- 6 lamb cutlets
- dash olive oil
- 30g/1oz butter
- 2 small rosemary sprigs
- 6 strands wild garlic
- salt and freshly ground black pepper
For the blackened leeks, wild garlic and cockle vinaigrette
- 1 leek, white part only, trimmed
- 3 tbsp olive oil
- 1 banana shallot, chopped
- few sprigs fresh thyme
- 1 bay leaf
- 100ml/3½fl oz Amontillado sherry
- 250g/6oz cockles in shell
- splash sherry vinegar
Method
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Preheat the oven to 220C/200C/Gas 7. For the roasted lamb cutlets, season the lamb well with salt and freshly ground black pepper. Heat a dash of olive oil in a frying pan on high heat, add the lamb and cook until coloured on both sides, the skin is golden-brown and the fat is crisp. Add the butter, rosemary and wild garlic and baste (spoon the butter back over the meat as it melts). Cover and leave to rest in a warm place.
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To make the blackened leeks, wild garlic and cockle vinaigrette, rub the leek all over in 1 tablespoon of olive oil, season with salt and pepper, and place in a roasting tin. Roast for about 20 minutes, until blackened all over and soft in the middle. Remove from the oven and set to one side as it continues to steam.
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Heat a dash of olive oil in a pan, add the shallot, thyme and bay leaf and cook until softened. Pour in the sherry and the cockles and immediately cover with a lid. Steam the cockles for a minute, once cooked, strain and keep the cooking liquid. When cool enough to handle, pick the cockles from their shells. Discard any cockles that do not open.
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Mix the strained liquid with 2 tablespoons of olive oil and a splash of sherry vinegar in a small bowl. Taste and season with salt and pepper.
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To serve, arrange the cutlets on a plate, top with the wild garlic, split open the leek and spoon over some cockles and the vinaigrette. Serve.
