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Lamb cutlets with minty mustard crosnes
- Prep time:
- 5 mins
- Cook time:
- 15 mins
- Serves:
- 2
Arthur Potts Dawson cooks the latest delicacy to hit the markets, crosnes (pronounced crones) also known as Chinese artichokes
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Ingredients
- 6 lamb cutlets
- Olive oil
- handful crosnes (Chinese artichokes), top and tailed
- bunch of Mint, chopped
- 2 tbsp grain Mustard
Method
1. Heat a griddle pan until very hot. Season the lamb cutlets and cook on the griddle for 2-3 minutes each side, or until cooked through.2. Meanwhile bring a pan of water to the boil. Add a pinch of salt and a slug of olive oil. Add the crones and cook for 4 minutes. Drain and put in a bowl of iced water to refresh.
3. Drain the crosnes again and put in a bowl with the mint, mustard and a big slug of olive oil. Mix well.
4. When the lamb is cooked, add to the bowl and mix so everything is coated. Arrange on a plate and serve while still hot.
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