Lamb Recipes | Lamb Cutlets | Red Tractor Assured British Food

Lamb

Lamb Cutlets with Green bean and Asparagus Salad

Impress your family and friends with this simple lamb dish, combined with a green bean and asparagus salad - it's sure to be a family favourite!

Make this dish with Red Tractor-assured ingredients and you will know that your family is eating a meal that meets responsible production standards and is fully traceable back to independently inspected farms in the UK.

Serves: 4

Ingredients:

  • 8 small loin Red Tractor lamb chops
  • Salt and freshly ground pepper
  • 1 tablespoon Red Tractor rapeseed oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon chopped Red Tractor flat-leaf parsley
  • 1/4 teaspoon chopped thyme
  • 1/4 teaspoon chopped rosemary

For the salad
  • 150g Red Tractor green beans
  • A bunch of Red Tractor asparagus
  • 2 tbsp cider vinegar
  • 6 tbsp Red Tractor rapeseed oil
  • Pinch of Red Tractor sugar
  • Pinch of salt
  • Handful mint leaves
  • Chopped zest of one lemon

Method: 

  1. Preheat the oven to 200C/400F. Season the lamb chops with salt and pepper.
  2. In a small bowl, mix together the honey, mustard and chopped herbs. Spread the mixture onto the chops and roast for eight to ten minutes, depending on how well done you like your lamb.
  3. Meanwhile, bring a large pan of salted water to the boil and add the beans and asparagus. Cook for two minutes until they are just cooked, then rinse well in very cold water. Drain well and put in a bowl. In a small bowl, whisk together the vinegar, oil, sugar and salt. Taste and adjust the seasoning accordingly, then pour over the beans and asparagus and toss well. Arrange on a platter and top with mint leaves and lemon zest. Serve the lamb cutlets with the salad.
  4. These Middle Eastern-inspired kebabs are great fun for a party dish or make a change from an ordinary supper.

 

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