Lamb

Matt Moran's lamb cutlets with zucchini and burrata salad

Name: Matt Moran's lamb cutlets with zucchini and burrata salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 12 lamb cutlets; 500g broad beans, podded; 4 small zucchini, thinly sliced using a mandoline; 3 sprigs each of mint and oregano, leaves picked; 1 burrata or buffalo mozzarella, torn; 1/3 cup (80ml) extra virgin olive oil; 4 sprigs each of oregano and mint, leaves picked; 1 green chilli, seeds removed, finely chopped (optional); 1 garlic clove, finely chopped; 1 lemon, zest finely grated and ½ juiced

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10m

Lamb cutlets with zucchini and burrata salad

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by Matt Moran

Chef and delicious. Produce Awards judge

Mar 20, 2018

Buy the freshest burrata you can find for an extra special salad, says Matt.

12 lamb cutlets
500g broad beans, podded
4 small zucchini, thinly sliced using a mandoline
3 sprigs each of mint and oregano, leaves picked
1 burrata or buffalo mozzarella, torn

Herb oil

1/3 cup (80ml) extra virgin olive oil
4 sprigs each of oregano and mint, leaves picked
1 green chilli, seeds removed, finely chopped (optional)
1 garlic clove, finely chopped
1 lemon, zest finely grated and ½ juiced

Method

1.

To make the herb oil, combine all the ingredients in a small food processor, whiz until smooth and season. Place lamb and half the herb oil in a bowl, toss to coat and leave to marinate for at least 20 minutes.
2.

Bring a saucepan of salted water to the boil over a high heat, cook broad beans for 2 minutes, drain and plunge into iced water, drain and remove outer shell. Set aside.
3.

Preheat barbecue or grill pan over a high heat. Grill lamb for 2 minutes each side or until cooked to your liking. Cover loosely with foil and set aside for 5 minutes to rest.
4.

For the salad, arrange zucchini and broad beans on a platter, scatter with herbs and top with burrata, then drizzle over reserved herb oil. Serve with cutlets.