Recipes
Date posted: 24/03/2022
Ingredients
| Farmstead lamb cutlets | 12 |
| Extra virgin cold pressed rapeseed oil | |
| Gnocchi | 250g |
| Everyday Favourites unsalted butter | 100g |
| Parmesan | |
| Salsa Verde | 4 tbsp |
Method
- Season and seal the lamb cutlets in a pan using a small amount of oil, making sure you render down the fat (strain the fat and oil and put to one side) then wipe the pan clean
- Cook in the oven at 170ºC for about 3-4 mins so it is still pink in the middle, then leave to rest
- Bring a pot of water to the boil and cook the gnocchi (when it floats it is ready), strain it through a sieve
- Add the butter and reserved fat to the pan and toast the gnocchi in it
- Once it has a nice colour, present it in a bowl or plate
- Grate some parmesan over it then place 3 cutlets onto the plate followed by a large spoon of salsa verde drizzled over the top