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MARINATED LAMB CUTLETS

'bills open kitchen' by Bill Granger

Serves 4

INGREDIENTS

1 teaspoon crushed coriander seeds
1 teaspoon crushed fennel seeds
1/2 teaspoon ground cumin
1/4 teaspoon dried chilli flakes
3 garlic cloves, sliced
3 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
12 French-trimmed lamb cutlets

TO SERVE
ginger tomato sauce (below)
warm lentil and rice pilaff (below)
lemon wedges
 

DIRECTIONS

Place all the ingredients except the lamb cutlets in a bowl and stir until combined. Add the lamb to the marinade and toss to combine. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.

Heat a frying pan over a high heat for 1 minute. Add the cutlets and cook for 1 to 2 minutes, turn and cook for another minute for medium rare. Serve with the ginger tomato sauce, warm lentil and rice pilaff and lemon wedges.
 

GINGER TOMATO SAUCE
Make this simple ginger tomato sauce by frying a little chilli, ginger and garlic in olive oil until fragrant. Add 600 g 1 lb 5 oz) chopped tomatoes and cook for 25 minutes.
 

WARM LENTIL AND RICE PILAFF
185 g (1 cup) lentils du Puy
200 g (1 cup) long-grain rice
1/2 lemon
2 tablespoons extra virgin olive oil
1 large onion, finely sliced
sea salt
freshly ground black pepper
15 g 1/2 cup) roughly chopped flat-leaf (Italian) parsley

Bring a large pot of water to the boil, add the lentils and cook for 10 minutes. Add the rice and lemon and cook for another 12 to 15 minutes, or until the lentils and rice are tender. Drain, discarding the lemon, and place in a serving bowl.

Meanwhile, heat a frying pan over a medium to high heat. When hot, add the oil and onion, and cook for 10 to 12 minutes, or until the onion is a rich golden brown (don't worry if they catch a bit), stirring frequently. Remove from the heat.

Sprinkle the pilaff with salt, lots of pepper, parsley and half of the cooked onion. Stir to combine. Top with the remaining onion and serve.