Grilled lamb with asparagus and wild garlic

Mobile version Print

By: Michael Caines From: Market Kitchen

On TV Tonight

  • 20:00 - Caribbean Food Made Easy - CARIBBEAN FOOD MADE EASY
  • 20:30 - Chinese Food Made Easy - Fast Food and Street Food
  • 21:00 - MasterChef - MasterChef

This recipe is classed as easy

Rating 2.99 / 5 (110 votes)

Prep time:
15 min, plus 15 minutes marinating
Cook time:
35 min

Nothing speaks of spring better than pungent wild herbs, asparagus and the sweetest of lamb in Michael Caines' recipe


1. Place the lamb cutlets on a plate and sprinkle over the thyme, rosemary and garlic cloves. Drizzle with rapeseed oil and set aside to marinate for at least 15 minutes.

2. Meanwhile, cook the new potatoes in a pan of boiling water for 10-15 minutes, or until tender. Drain and cut into quarters, then place into a bowl and season with salt and drizzle with rapeseed oil. Toss well to coat.

3. Heat a griddle pan over a high heat and add the new potatoes. Toss the asparagus in the rapeseed oil, season and add to the griddle. Cook the potatoes and asparagus for 3-4 minutes, or until nicely charred and tender. Set aside.

4. Heat some more rapeseed oil in a separate pan and fry the shallots with a pinch of salt for 3-4 minutes, or until softened. Add the spinach, nettles, wild garlic and a splash of water. Stir well and cook for 1-2 minutes, then add the purple sprouting broccoli florets.

5. Pour the stock into the pan, followed by the cream. Stir well and cook for 3-4 minutes, until the liquid has reduced slightly in volume. Just before serving, stir through the butter until melted.

6. Return the griddle pan to the heat and add the marinated lamb cutlets. Griddle for 2-3 minutes on both sides, or until golden-brown all over and cooked to your liking.

7. Divide the asparagus and potatoes between two serving plates and lay three lamb cutlets on top. Spoon the fricassee over the top and drizzle with a little rapeseed oil.

Lamb Recipes


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


A walk in the woods with the dog to gather wild garlic, young nettles from the garden and beautiful local lamb (at last!). This recipe just *is* spring. I made it a few times last year and I'm about to do it for the first time this year tonight. It's delicious, clean-tasting and feels absolutely indulgent, even though it's quite modest. Don't leave out the nettles. They make it as much as the wild garlic! Lovely stuff!

LewisR31408 LewisR31408  Posted 15 Apr 2013 6:56 PM