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Lamb cutlets with kale & orzo
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4 anchovies in oil
1 large clove garlic, crushed
3 tbsp olive oil, plus extra for the orzo
Grated zest of 1 lemon
8 lamb cutlets, untrimmed
250g orzo pasta
½ x 25g pack basil, shredded
2 tbsp pine nuts, toasted
1. Chop the anchovies and mix with the garlic, olive oil and half the lemon zest, then rub over the lamb cutlets. Leave to marinate at room temperature for 30 minutes, or overnight in the fridge. (If you’re marinating them overnight, remove the cutlets from the fridge 20 minutes before cooking.)
2. Heat a griddle pan or heavy skillet over a high heat. Add the lamb cutlets and fry for 3-4 minutes on each side until golden on the outside and medium-rare in the middle. Rest the cutlets off the heat for at least 5 minutes, loosely covered in foil.
3. Meanwhile, cook the orzo in a pan of salted boiling water for 9-11 minutes, or according to pack instructions. Add the kale for the last 2 minutes. Drain. Toss the orzo with a little olive oil, the remaining lemon zest, the basil and pine nuts, then place on a warm serving dish. Top with the cutlets and any resting juices and serve.
Typical values per serving:
This recipe was first published in January 2019.