Roasted lamb cutlets with blackened leeks, wild garlic and cockle vinaigrette

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Matt Tebbutt
From 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

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