The Sunday Times Magazine - UK (2022-05-08)

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