Recipes This Season

The arrival of spring brings with it brighter colours and flavours, lamb is available all year round but spring lamb has small, slender bones with pink, rosy coloured flesh that is meltingly tender and more subtle than darker-fleshed summer or autumn lamb.

Why not try my great recipe of tasty lamb cutlets, throw together a healthy Thai grilled beef salad with grapes or a cheese fondue for that something a little quicker.

Tasty Lamb Cutlets

No one does lamb chops better than the Italians and this recipe. I'd keep side dishes plain - maybe some steamed new potatoes and green beans.

Ingredients
12 lamb rib chops
4 tbsp olive oil, plus 2 tbsp extra for frying
3 garlic cloves, peeled and sliced
1 teaspoon chilli flakes
1 teaspoon dried oregano
1 small lemon, zest and juice only
1 tsp sea salt/kosher salt or ½ tsp table salt
15 black olives, stones removed, sliced
2 tbsp water
1 long red chilli, seeds removed, finely chopped, to serve (optional)

Method
1. Place the lamb chops between two sheets of cling film on a work surface and gently flatten by tapping them with a rolling pin or meat mallet. Remove the chops from the cling film and place into a large dish in a single layer.
2. Pour over the four tablespoons of oil and sprinkle over the garlic, chilli flakes, oregano, lemon zest and juice, salt and olives. Turn the chops in the marinade so that both sides are coated.
3. Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
4. Heat the remaining two tablespoons of oil in a large frying pan over a medium-high heat. Scrape any excess marinade off the chops and reserve in the dish, then fry the chops for 2-3 minutes on each side, until lightly golden-brown.
5. Turn the heat down to medium and pour the reserved marinade into the pan over the chops. Add about two tablespoons of water so that they cook in a little liquid. Cook for about five minutes for rare cutlets, or a little longer if you like your lamb well cooked (this will also depend on the thickness of the chops).
6. To serve, place three lamb chops onto each of four serving plates. Pour over the juices from the pan and sprinkle with the chopped red chilli.

Thai Grilled-beef Salad with Grapes

This is a great little recipe whether it is for a starter or main course.

Serves 4

Method

1 lb (450 g) rump steak in 1 piece, 1 inch (2.5 cm) thick

6 oz (175 g) red or black seedless grapes, halved

2-3 medium red chillies, halved and deseeded, or 3-4 bird eye chillies, whole

2 cloves garlic, peeled

1 inch (2.5 cm) piece fresh root ginger, peeled

6 sprigs fresh coriander, plus 3 tablespoons chopped fresh coriander

1 sprig fresh mint, plus 3 tablespoons chopped fresh mint

3 tablespoons Thai fish sauce

Grated zest 1 lime, plus 3 tablespoons lime juice (juice of about 2 limes)

2 level teaspoons palm sugar or light brown soft sugar

3-4 stems lemon grass, very finely sliced

6 kaffir lime leaves, rolled into a cigar shape and very finely shredded (optional)

4 oz (110 g) rocket, stalks removed

To garnish:

1 level teaspoon toasted sesame seeds

1 teaspoon chopped fresh chives

Pre-heat the grill to its highest setting.

Grill the beef in advance, for medium-rare give it 2-3 minutes on each side, be careful not to overcook the steak: as the lime juice in the dressing 'cooks' the beef a bit further. If you'd prefer to use a ridged grill pan, pre-heat it for 10 minutes, and then cook the steak for 1½-2 minutes on each side. Once the beef is grilled, allow it to rest for 10 minutes before slicing it into thin strips.

Meanwhile, to make the dressing, blend the chillies, garlic, ginger and sprigs of coriander and mint in a processor until finely chopped, then add the fish sauce, lime juice and sugar and whiz again to blend everything. Pour the dressing over the beef strips, then sprinkle the lemon grass, lime leaves (if using), lime zest and remaining herbs over. Add the rocket and grapes and toss everything together, then scatter the garnish over.

Cheese Fondue

Ingredients
600g/1lb 4oz cheese (use a mixture of cheeses such as Gruyère, Emmental, Brie and Camembert), chopped or grated
300ml/10½fl oz white wine
2 tsp cornflour
3 tbsp Kirsch
1 garlic clove, peeled
freshly ground black pepper
freshly grated nutmeg

To serve

Method
1. Place the chopped or grated cheese and the wine into a fondue pot or heavy-based pan over a medium-high heat and bring to the boil, stirring until the cheese has melted. Reduce the heat to a simmer.
2. Mix the cornflour with the Kirsch in a small bowl until smooth, then add to the fondue pot along with the whole peeled garlic clove.
3. Season, to taste, with the freshly ground black pepper and grated nutmeg.
4. To serve, place the fondue pot over a flame at the table, or pour into a heated bowl. Serve with raw vegetables and pieces of bread.