Categories: July

Ingredients

• 12 lamb cutlets
• knob of butter
• 1 garlic clove, sliced
• splash of white wine or water
• 2 bunches of asparagus, bases trimmed
• handful of Swiss chard, trimmed and washed, leaves torn and stalks roughly diced, or use a handful of spinach
• 2 handfuls of fresh peas
• 4 handfuls of spinach washed

Directions

1. Season the lamb with salt and pepper. In a very hot pan, sear the cutlets for 2 minutes each side (or longer, depending on the thickness of your cutlet, and how you like it cooked), until golden brown but still pink in the middle. Once the lamb is cooked, leave to rest for a minute or so.

2. Meanwhile, melt the butter in a large pan, add the garlic and fry until light brown. Add the wine or water and the asparagus and cook for 3 minutes. Add the chard stalks and peas and cook for a further 2 minutes. Add the spinach and chard leaves and cook until they are wilted. Season to taste.

3. Serve the lamb with the vegetables and some thick yogurt and shredded mint leaves, if you like.

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