Ingredients

Ingredients for the lamb and lentils

  • 8 lamb cutlets
  • 250g puy lentils
  • 500ml chicken stock
  • 4 tbsp walnut or hazelnut oil
  • 2 tbsp lemon juice
  • Grated zest of 1 blood orange and juice of half
  • 1 blood orange, segmented
  • 1 chicory head, with the base trimmed and outer leaves removed
  • 4 spring onions, trimmed and sliced diagonally
  • 5 tbsp coarsely chopped flat leaf parsley

Ingredients for the gratin

  • 600g purple sprouting broccoli
  • 400g crème fraiche
  • 100ml double cream
  • 2 cloves crushed garlic
  • 3 finely chopped anchovy fillets
  • 2 tbsp breadcrumbs
  • 3 tbsp grated Parmesan cheese
  • Cracked black pepper

Method

To cook the cutlets:

  1. Drizzle the lamb cutlets half the oil and season well.
  2. Cook them in a hot griddle pan (or a heavy-based saucepan) for about 3-4 minutes on each side until browned.

To make the lentil salad:

  1. Bring the stock to the boil, add lentils and cook for about 20 minutes or until tender. Drain into a sieve.
  2. Tip the lentils into a bowl and add the remaining oil, orange zest, orange and lemon juice. Season and set aside.
  3. Just before serving, slice the chicory and add to the lentils with the spring onions, flat leaf parsley and blood orange segments.

To make the gratin:

  1. Boil the broccoli for 3-4 minutes, then drain.
  2. Heat the crème fraiche, cream, garlic and anchovies in a saucepan and season with black pepper.
  3. Place the broccoli in a dish and pour over the crème fraiche mix.
  4. Mix together the breadcrumbs and Parmesan and sprinkle over the top.
  5. Bake for about 30 minutes in a medium oven, then place under the grill for a further 3-4 minutes, or until golden and crisp.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 12 February 2014

You may also be interested in…

Recipe

Mini christmas flavoured cakes with brandy & ginger icing

Mini Christmas-flavoured cakes with brandy & ginger icing

Take a break from the mince pies with these festive cakes

Read more…

Recipe

Luxury mincemeat filling

Luxury mincemeat filling

Get ahead of the festive frenzy by jarring up your pie filling in advance

Read more…

Recipe

Christmas-flavoured millefeuille

This festive millefeuille takes the concept of the mince pie to another level

Read more…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

View the archive