Lamb cutlets are lightly spiced with Ras el Hanout, before being griddled and served with a light and refreshing salad of pea, mint, mange tout, pomegranate and feta. This is a perfectly simple yet stunning spring dish.
• 6 lamb cutlets
• 1-2 tablespoons Ras el Hanout
• 2 tablespoons extra virgin olive oil
• 100 grams frozen peas
• Bag of watercress
• 1 pack of mange tout
• Handful of mint, chopped
• Handful of flat leaf parsley, chopped
• 1 pomegranate
• 1 lemon, zest and juice
• Salt and pepper
• 100 grams feta cheese
1. Place a griddle pan on to the hob on a high heat
2. Marinate the lamb cutlets in the ras el hanout and olive oil. Rub the marinade all over and add some oil to the pan.
3. When the oil is smoking, place the lamb cutlets in to the pan and cook for two minutes on each side
4. Meanwhile, boil the peas and mangetout in salted boiling water for 2-3 minutes until just tender
5. Once the lamb is brown all over and slightly springy to the touch, remove and set aside to rest
6. Chop the herbs and place these into a large mixing bowl with the peas, mangetout and a few handfuls of watercress. Drizzle in oil, season with salt and pepper, squeeze in the juice of half a lemon and crumble in half of the feta cheese
7. Place a generous portion of salad on a large serving platter and arrange the lamb cutlets on top. Sprinkle with feta cheese and lemon zest before halving the pomegranate and bashing out the seeds. Drizzle again with oil and serve with cous cous!