The Times Magazine - UK (2022-01-29)

50 The Times Magazine

GRILLED LAMB CUTLETS

WITH BROWN SUGAR

CARROTS

Serves 4

This is a quick and easy meal.

Ask your butcher to French trim

the cutlets as they look the best.

• 2 carrots


• 80g butter


• 1 heaped tbsp brown sugar


• 12 French-trimmed
  lamb cutlets


• Extra virgin olive oil and
  sea salt, to serve


• Mashed potatoes, to serve

1. Peel the carrots and cut into
   rough rods the size of your little
   finger. Boil in well-salted water
   for about 10 minutes or until soft.


2. Drain the carrots and return
   to the pot. Add the butter and
   brown sugar straight away so
   they melt through the carrots.
   Keep warm.


3. Meanwhile, heat up a chargrill
   pan until it’s smoking. Sear the
   cutlets for 1½-2 minutes on each

oPeration reD Meat

That’s Veganuary (almost) done – so here’s something for carnivores to get their teeth into

t sometimes feels like the

traffic is all one way towards

veganism these days, so let’s

hear it for the meat eaters.

Sales of beef, lamb and pork

were actually up last year

• by about 12 per cent – so
  you are not alone in your love of a
  traditional Sunday roast or plate of
  sausages and mash. Here Jane and
  Jimmy Barnes, the “first couple of
  Australian rock’n’roll” who spent
  lockdown in the kitchen instead
  of on the road, share four of their
  favourite red-blooded meals, from
  a slow-roasted shoulder of lamb to a
  breakfast pan of campfire ham and
  eggs. Proof, if you will, that meat is
  the new rock’n’roll. Tony Turnbull

I

VEGANS

LOOK AWAY!