Organic Lamb Cutlets (Pan seared and Oven finished ) with fennel and cucumber salad, green beans and pistachios.

Organic Lamb Cutlets (Pan seared and Oven finished ) with fennel and cucumber salad, green beans and pistachios.

Jonathon Emblin

Ingredients

Directions

  • Add 1 Tbs of olive oil in a bowl and coat the Lamb Cutlets 
  • Preheat Oven 180 degrees (if you can use a oven safe fry pan this is ideal, to just transfer straight from hot plate to oven)
  • Add the Lamb Cutlets to well heated frying pan and sear until brown on both sides.
  • Transfer to the oven
 
Fennel and Cucumber Salad 
  • Cut and Slice as thin as possible into strips the fennel, cucumber and spring onions 
  • Place into a bowl and add olive oil, lemon and salt 
  • Marinate in fridge for 15 mins before serving 
  • Add the beans to a saucepan and gentle simmer with a small amount of chicken bone broth, add a tsp of butter and a handful of pistachios as a sauce topper .