Neil Perry’s spring lamb cutlets
When I was growing up, the lamb cutlet was the star of the ‘meat and three veg’ plate. A lot has changed since then, but there is nothing I like more.
If you asked what are the main factors in my life as a cook, I could say skill or technique, understanding and taste. But while I suspect that they have something to do with my cooking, the main reason I do what I do now is that I am completely committed to sourcing the finest ingredients. They are the only ones I am interested in. Why? Because my father was a butcher, a fisherman and a gardener: what a great start in life. But he wasn’t just those things, he was the best at those things. He put the very best quality meat on the table, he caught and handled fish well, and he grew superb fruit, herbs and vegetables in the garden. I didn’t have a good upbringing, I had an exceptional upbringing. I thought everyone ate like that.
When I was growing up, the lamb cutlet was the star of the “meat and three veg” plate that was so famous in the ’50s and ’60s. A lot has changed since then, but there is nothing I like more than a barbecued lamb cutlet.
Recipe: Lemongrass lamb chops
Ingredients
- 12 good-quality lamb cutlets
- 2 garlic cloves, chopped
- 2 lemongrass stems, peeled and sliced into fine rounds
- 3cm piece ginger, chopped
- 1 teaspoon sea salt
- 3 tablespoons chopped coriander leaves
- 3 tablespoons chopped mint
- 60ml (1/4 cup) extra-virgin olive oil, plus extra
- Freshly ground pepper
- Lemon wedges
Method
- Remove the cutlets from the refrigerator 1 hour before cooking.
- To make the marinade, put the garlic, lemongrass, ginger and sea salt in a mortar and pound into a rough paste with the pestle. Add the herbs and pound for a further minute, then stir in the extra- virgin olive oil and mix together very well.
- Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. When hot, put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Rest in a warm place for 10 minutes.
- Place three lamb cutlets on each of four plates. Mix a little oil with the juices on the resting plate and pour over the cutlets. Give a good grind of fresh pepper, place a lemon wedge on each plate and serve immediately. Serves 4
Accompaniments
- Barbecued asparagus, potato and mushroom salad would be great with some curry butter just melted over the marinated lamb cutlets.
- Any kind of barbecued salad with some pan-roasted or barbecued potatoes would also be good. Or try a spoonful of braised puy lentils, topped with the cutlets and served with a green salad.
This is an edited extract from The Food I Love by Neil Perry (Murdoch Books, $65)