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

Victoria-sponge-fingers

Victoria sponge fingers

This nifty update of an old favourite is ideal for National Afternoon Tea Week (14-20 August)

Read more…

Recipe

Hotdogs-with-homemade-piccalilli

Hotdogs with homemade piccalilli

Bring out the bangers on National Hotdog Day – 23 July – and slather with homemade piccalilli

Read more…

Recipe

Cherry-ice-cream

Cherry ice cream

Mark National Cherry Day on 16 July with this deliciously fruity dessert

Read more…

Recipe

Beef-and-tofu-noodle-salad

Beef & tofu noodle salad

A perfect supper for al fresco dining

Read more…

Recipe

Summer-fruit-galettes

Summer fruit galettes

Treat your sweet tooth with these colourful mini tarts

Read more…

Recipe

Beetroot & gin-cured salmon gravlax with pickled fennel & watercress salad

Get into the Scandi spirit with this delicious starter

Read more…

View the archive