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Raphael Duntoye’s marinated lamb cutlets

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Raphael Duntoye is chef patron at La Petite Maison in London. His delicious recipe marinated lamb cutlets make for a delicious, Mediterranean-inspired, low-cal dinner.

Raphael Duntoye’s marinated lamb cutlets

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Ingredients
  

  • Ingredients
  • pitted kalamata olives 180g
  • acacia honey 1 tbsp
  • sherry vinegar 2 tbsp
  • smoked hot paprika a large pinch
  • cardamom powder a pinch
  • lamb racks 2 very well trimmed

Instructions
 

  • Method
  • STEP 1
  • Blend the olives in a food processor until smooth. Put in a bowl, mix with the honey, vinegar, paprika and cardomom and season with salt. Cut the racks into cutlets and rub the marinade all over the meat – leave for two hours in the fridge. Heat a griddle (chargrill) or frying pan to very hot. Cook the lamb cutlets for 2 minutes each side for medium. Serve with a few salad leaves and any pan juices.

Notes

Adapted from olivemagazine.com

Spiced autumn lamb with butternut squash purée

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Lamb is often thought of as a springtime food but a few more months out in the pasture gives a fuller flavoured meat. Try this easy spiced lamb dish as a healthier alternative to your Sunday roast.

Spiced autumn lamb with butternut squash purée

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Ingredients
  

  • Ingredients
  • cumin seeds ½ tbsp
  • coriander seeds ½ tbsp
  • garlic 1 clove crushed
  • olive oil
  • rack of lamb 2 racks French trimmed
  • butternut squash or pumpkin 500g peeled and chopped
  • butter
  • coriander a small handful chopped

Instructions
 

  • Method
  • STEP 1
  • Crush the spices in a pestle and mortar. Mix together with the garlic and a large slug of olive oil and some seasoning then rub all over the lamb. Leave to sit for half an hour.
  • STEP 2
  • Heat the oven to 200C/fan 180C/gas 6. Cook the lamb for 20 minutes for pink then leave to rest for 10 minutes.
  • STEP 3
  • Meanwhile, steam the squash until tender then whizz in a food processor with a knob of butter and seasoning. Stir in the coriander. Serve 3 cutlets each with some purée.

Notes

Adapted from olivemagazine.com