Recipe home
Herbed lamb with garlic chilli mayonnaise
Ingredients
1tbsp olive oil
1tbsp Dijon mustard
12 lamb cutlets, long boned, bones cleaned
6tbsp each freshly chopped mint, flat-leafed parsley and chives
For the mayonnaise
2 egg yolks
½tsp English mustard
300ml (½ pint) mild olive oil
1 small garlic clove, crushed
½ small red chilli, deseeded and finely chopped
2tbsp lemon juice
1tbsp Dijon mustard
12 lamb cutlets, long boned, bones cleaned
6tbsp each freshly chopped mint, flat-leafed parsley and chives
For the mayonnaise
2 egg yolks
½tsp English mustard
300ml (½ pint) mild olive oil
1 small garlic clove, crushed
½ small red chilli, deseeded and finely chopped
2tbsp lemon juice
An impressive starter that can also be served cold at picnics
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Method
1 First, make the mayonnaise. Put egg yolks and English mustard into a bowl and mix together. Slowly - drop by drop initially - beat in the olive oil with a whisk. When it starts to thicken, the oil can be added a little faster in a thin stream, but continue to beat all the time.2 When all the oil has been added, stir in the garlic, chilli and lemon juice. Season. If it's too thick, stir in a splash of water.
3 Preheat the oven to 200˚C (180˚C fan) mark 6. Combine the oil and Dijon mustard and brush over the cutlets, avoiding the bone. Mix the herbs together and scatter on to a plate. Coat each cutlet in the herbs and arrange on a non-stick baking tray. Cook in the oven for 8-10min, then serve with the mayonnaise.
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