Lamb

Lamb cutlets with beetroot salad and chive mash

Name: Lamb cutlets with beetroot salad and chive mash
Yield: 4
Ingredients: 1 bunch thyme; 4 garlic cloves; Pinch of nutmeg; 8 French-trimmed lamb cutlets; 4 mixed heirloom beetroots; 1 bunch flat-leaf parsley, leaves picked; 6 dill sprigs, leaves picked; 1 red onion, thinly sliced into rounds; 1/2 tsp mustard seeds; 1 tbs apple cider vinegar; Juice of 1 lemon; 1/2 small bunch chives, chopped; 1/4 cup (60ml) milk; 20g unsalted butter; 1kg desiree potatoes, peeled, halved

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Apr 06, 2014

Give the classic combo of lamb and mashed potatoes a lift thanks to Jamie's beetroot salad that truly brings some colour to the table.

1 bunch thyme
4 garlic cloves
Pinch of nutmeg
8 French-trimmed lamb cutlets

Beetroot salad

4 mixed heirloom beetroots
1 bunch flat-leaf parsley, leaves picked
6 dill sprigs, leaves picked
1 red onion, thinly sliced into rounds
1/2 tsp mustard seeds
1 tbs apple cider vinegar
Juice of 1 lemon

Chive Mash

1/2 small bunch chives, chopped
1/4 cup (60ml) milk
20g unsalted butter
1kg desiree potatoes, peeled, halved

Method

1.

Using a mortar and pestle, pound thyme, garlic, nutmeg and a pinch of salt and pepper to a paste. Coat cutlets in paste, cover and chill for 2 hours to marinate.
2.

For the salad, using a mandoline or sharp knife, slice beetroot into wafer-thin rounds. Place in a bowl. In a separate bowl, combine parsley, dill, onion, mustard seeds, vinegar, lemon juice and a pinch of salt. Set aside.
3.

Cook potato in a pan of boiling water over high heat for 15 minutes or until tender. Steam-dry in a colander for 2 minutes. Mash with chives, milk and butter. Season.
4.

Preheat a chargrill pan to high and cook cutlets, turning, for 6 minutes for medium. Transfer to a plate and rest, loosely covered with foil, for 4 minutes.
5.

Add beetroot to salad and toss to combine. Serve with chops and mash.