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Lamb cutlets with pea salad
Fruit and vegetables
½ banana
shallot
, finely chopped
2
garlic
cloves
1
tomato
, quartered
1
thyme
spring
1
rosemary
sprig
½
lemon
, zest only, peeled and thinly sliced
5
mint
leaves, thinly sliced
1 banana
shallot
, finely chopped
1 tbsp finely chopped
marjoram
100g/3½oz fresh podded
broad beans
white
leek
flowers
pea shoots
Tins, packets and jars
1 tsp small
capers
5 pitted black
olives
, finely chopped
Cooking ingredients
1 tbsp
olive oil
salt and ground
white pepper
pinch mild
curry powder
pinch
ground ginger
1 tsp
olive oil
½ tsp
icing sugar
Dairy, eggs and chilled
knob of
butter
Meat, fish and poultry
250g/9oz
lamb
trim
6
lamb
cutlets, French trimmed
Other
100ml/3½fl oz dry
white wine
1 litre/1¾ pints
lamb stock
300g/10½oz frozen petit pois
peas
100g/3½oz fresh podded
peas
broad bean flowers
Back to recipe
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