Lamb cutlets
Don’t be put off by the number
of ingredients: most are simply
blitzed together to make a
Moorish-inspired marinade
typically used to flavour
skewers of pork or lamb for
a classic Spanish tapa.
Serves 4
Ingredients
- 250ml extra virgin olive oil
- 1 tsp smoked hot paprika
(ideally pimenton de la Vera) - 1 clove of garlic
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp oregano
- 1 tbsp thyme leaves
- 1 tbsp ground black pepper
- 1 thumb-size piece of root
ginger - Zest of 1 lemon
- 12 spring lamb cutlets
- 75g pancetta or streaky
bacon, diced - 300g shallots, finely diced
- 1 bay leaf
- 1 sprig of thyme
- 75g butter
- 300ml medium-dry sherry
- 1 litre chicken stock
01 Blend the first ten
ingredients and marinate the
cutlets for at least 20 min.
Cook the pancetta in a medium-
hot pan. Once browned, set
aside and add the shallots. Cook
until they start to colour, then
add the herbs and butter and
cook until it turns a nutty brown.
02 Return the pancetta to the
pan, add the sherry and flambé
to burn off some of the alcohol
(or leave to reduce a little on
the heat). Add the stock and
cook until reduced to a sauce
consistency. Discard the
pancetta and keep warm.
Cook the cutlets under a very
hot grill until golden but still
pink inside (2-3 min per side).
03 Serve on a platter with the
sherry sauce poured all over n
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STEVEN JOYCE FOR THE SUNDAY TIMES MAGAZINE, GETTY IMAGES
The Sunday Times Magazine • 43