Lamb with broad beans and soured cream
Prep 20 mins
Cook 35 minutes
3 tbsp medium olive oil
600g broad beans (weight including pods) or 300g frozen
6-8 lamb cutlets
2 tsp thyme leaves
1 clove of garlic, peeled and crushed
100ml soured cream
Handful of parsley
1. Peel the onions and slice thinly into rings. Warm the olive oil in a shallow pan, then fry the onions over a low heat for about 20–25 minutes. Stir them regularly, until they are soft, translucent and pale gold in colour.
2. Bring a medium-sized pan of water to the boil. While the onions are cooking, pod the broad beans, then cook them in the boiling water for about 7 minutes, depending on their size. Check them for tenderness, then drain. Pop the beans from their papery skins. I really think this is one time you shouldn’t skip this.
3. Warm a Barbecue or grill pan. Lightly oil the lamb cutlets and season with salt, pepper, the thyme and garlic and cook them until their fat is golden. (I like to press them down on the grill with a heavy weight.) Inside, the lamb should be pink and juicy.
4. Remove the onions from the heat and strain off any excess olive oil. Fold the soured cream and most of the broad beans through the onions, and season with black pepper and a little chopped parsley.
5. Divide the onions and soured cream between two warm plates, settle the cutlets next to them and serve with the remaining beans.
Extract and recipes taken from A Cook’s Book by Nigel Slater, published by Fourth Estate. RRP $55.
Images © Jonathan Lovekin.