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Lamb cutlets with puy lentils, chicory and blood orange salad, purple sprouting and parmesan gratin

Lamb cutlets with puy lentils, chicory and blood orange salad, purple sprouting and parmesan gratin


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


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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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