Lamb cutlets with minty mustard crosnes

By: Arthur Potts Dawson From: Market Kitchen

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This recipe is classed as easy

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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

Ingredients

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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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