4. Simple Lamb Cutlets

Lamb is a traditional Easter option and you could serve it either as a lunch or a dinner dish. For this variation you’ll need lamb in the relevant quantity, dried chilli flakes, olive oil, sea salt, a lemon and dried green herbs. This isn’t a hard and fast rule, however; feel free to experiment with your own favourite flavours. Tenderize your chops and then place them in a large flat dish.

Coat the meat with olive oil and cover with a combination of chili, lemon zest and juice, salt and herbs. Leave to rest for a couple of hours and then fry for a few minutes in a hot pan, adding more olive and a few spoonfuls of water to guard against sticking and burning. It’s also a good idea to keep some of the marinade out of the pan, and then use it to pour over the chops once they’re nearly cooked. Simple and tasty: serve with new potatoes and Mediterranean veg.

Glazed Ham
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