Lamb Cutlets with Crispy Jersey Royals and Spring Vegetables. The Jersey Royal potato season is in full swing, and across the island, farmers are harvesting the bulk of the outdoor crop. The earliest will have been planted as far back as November on every available bit of land, from fields to rocky outcrops. The earliest Jersey Royals are grown under glass or in plastic poly-tunnels.
Now, some would argue that you really only need to enjoy Jersey Royal potatoes, served simply with lots of Jersey butter and a generous sprinkle of the island’s own sea salt. But as more are available, it is great to be able to show how versatile they can be. My last recipe was a Greek-inspired dish with crumbled Feta. Today’s recipe is a celebration of all things Spring with asparagus, peas, and tender lamb cutlets.
What are Lamb Cutlets?
Lamb cutlets are beautifully tender rib or loin chops that are normally trimmed down. This means the fatty meat at the top of the bone is cut and scraped away, enhancing the presentation. Individual cutlets require very little cooking and are normally quickly fried or grilled. For this recipe, I cooked my lamb as a rack. This is a cut that is often used for dinner parties because of its visual appeal and flavour.
To prepare a rack, you first need to remove the tough skin by carefully pulling it away. Then cut to the bone a third of the way from the thin top and remove the meat and fat. With a sharp thin knife, cut out the remaining meat from in between each bone, then scrape the bones clean. Trim off any extra fat or sinew from the main piece of meat and score across the remaining fat. If you are going to cut into cutlets, slice down the left side of each bone, and with a large cook’s knife, smack through the bone at the bottom. Any trimmings can be frozen and added to a stock pot for red meat.
What to Drink?
I would pair this dish with a smooth Merlot or Cabernet Sauvignon from South Africa, a New Zealand Riesling if you prefer white wine or if you want a beer to drink, a UK-style hoppy IPA would be perfect.
If you enjoy this recipe, why not try my recipe for Grilled Lamb Cutlets with New Season Potatoes, Asparagus and Beernaise Sauce or my Roasted Jersey Royals, Red Pepper, and crispy Chickpea Salad.
Lamb Cutlets with Crispy Jersey Royals and Spring Vegetables
Growing up I was lucky that there were three good cooks in the family. But while there was a smattering of French and Italian-influenced dishes, meat generally came with potatoes, vegetables, and gravy. Lamb cutlets would come with a red wine and redcurrant reduction, and very nice it was too. It’s only really in the last couple of decades that everyone has had the opportunity to try multiple cuisines with all the range of flavours without expensive travel, through the explosive growth in restaurants and cookery books.
There is no gravy in this recipe. Instead, it is served on a bed of thick Greek-style yoghurt with garlic, and the potatoes are flavoured with cumin, sweet red paprika and a pinch of cayenne for a lick of heat.
The sautéed vegetables add a sweetness to the dish that complements the lamb. I used asparagus, courgette, and fresh peas, but you can use what you can find, sugar snaps or broad beans. If you feel daunted about trimming your lamb, you can always ask your butcher. The recipe serves four.
Lamb Cutlets with Crispy Jersey Royals and Spring Vegetables
Equipment
- A large cook's knife and a boning knife
Ingredients
For the Yoghurt
- 300 gr Thick Greek Yoghurt
- 2 cloves Garlic peeled and crushed
- Fine Sea Salt
For the Potatoes
- 1 kg Jersey Royal potatoes washed and scrubbed
- 1 tsp Sweet Smoked Paprika
- ½ tsp Ground Cumin
- ¼ tsp Cayenne Pepper
- A very generous slug Olive Oil
- Sea Salt and freshly ground Black Pepper
For the Lamb
- 2 Racks of lamb about 1 kg French-trimmed
- 2 tbsp Olive Oil
- Sea Salt and freshly ground Black Pepper
For the Vegetables
- 1 bunch fresh Asparagus washed and trimmed
- 4 Courgettes wiped and sliced
- 100 gr Peas
- 30 gr Jersey Butter
- 1 tbsp Olive Oil
- Sea Salt and freshly ground Black Pepper
- Pea Shoots to garnish
Instructions
For the Yoghurt
- Chop the crushed garlic with a quarter teaspoon of fine sea salt with a large cook’s knife to make a smooth paste. Thoroughly combine with the yoghurt.
For the Potatoes
- Preheat your oven to 375 F / 190 C/ Gas Mark 5. Place the potatoes in a pan of cold salted water, bring to the boil and simmer for five minutes. Carefully drain and then toss in the spices and season generously, then tip into a baking tray and drizzle with lots of oil. Place in the hot oven and cook for twenty-five minutes.
For the Lamb
- While the potatoes are roasting, pat the lamb dry and season generously. Heat the oil in a heavy-bottomed frying pan and carefully place the lamb, fat side down, and sear until the fat is rendered and golden brown. Turn the lamb over and sear the other side for three to four minutes.
- Carefully remove the potatoes from the oven. Turn them over and add the seared lamb. Return to the oven and cook for a further twenty minutes. Remove the lamb, wrap it in foil and a tea towel and allow it to rest for five to ten minutes. Keep the potatoes warm in the oven at a reduced temperature.
For the Vegetables
- Prepare the asparagus by trimming off the bottom couple of centimetres and cut in half.
- Bring a pan of salted water to the boil and add the asparagus and peas for one minute. Strain and refresh in ice-cold water, then drain and set aside.
- Heat the olive oil and butter in a large heavy-bottomed frying pan over a medium-high heat and add the courgettes. As the courgettes start to turn golden brown, add the asparagus and peas and cook for three to four minutes to cook through. Remove from the heat and season.
- To serve, slice the lamb alongside each bone to divide up the racks into cutlets. Spoon the yoghurt into four bowls and top with the roasted potatoes. Sprinkle a little of the flavoured oil over each. Top with the Spring vegetables and the lamb. Garnish with pea shoots.
Notes
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