Baked with the crisp, smoked bacon and parmesan sauce the dish is a delight either as an accompaniment (think boiled gammon or poached chicken) or as a dish in its own right. Set the oven at 180C/gas mark 4. Brush 3 lamb cutlets per person lightly with oil and season with just a little salt. here are vegetables I pounce on the moment they arrive. Squeeze any water from the cracked wheat with your hands and add to the meat. Snap the heads of celery into individual ribs, then wash, trim and neaten where necessary. Pick enough thyme leaves from their stalks to fill 2 tbsp then finely chop and mix with the rosemary and garlic. … You will need to put them into hot oil, then lower the heat and leave them alone until they have formed a crust on the base before attempting to turn them. Once drained, I like to slice them straight into the green sauce. Whether it’s a soft-leaved lettuce or a plume of crinkle-edged chard, it is gone almost as soon as it is unpacked. They seem to soak up more dressing that way. The potatoes will be all the more delicious if you toss them in the dressing while they are still warm. Peel and thinly slice the onion and add to the dish with the bay leaves and a little salt and pepper. In a separate pan, melt the butter over a moderate heat and stir in the flour. Use a palette knife and turn them carefully, otherwise they will fall apart. Put the garlic and herbs in a small mixing bowl and stir in a couple of tbsp of olive oil. Succulent meat and creamy cheese served warm and spicy. Get a griddle or oven grill hot. It made a change to make such a mundane vegetable the star of the show, especially as so much of the celery in this kitchen ends up as a back note, chopped and cooked with onions, carrots and bay. Leave over a low heat, with the water at a gentle bubble, till the celery is tender to the point of a knife. Coriander seeds, lightly crushed, and cumin seeds can be added to the thyme and garlic dressing. Process to a smooth, thick dressing. You will need enough for 2 tbsp. Process to a smooth, thick dressing. A head of celery, a little past its best, cooked until translucent and tender, wrapped in streaky bacon and baked under a blanket of parmesan sauce and breadcrumbs. The lamb has plenty of fat that will melt deliciously as it slowly roasts. All rights reserved. Potatoes are just a start. Get a griddle or oven grill hot. Warm the milk in a small pan. Peel the beetroot, grate coarsely into a large bowl and add the minced lamb. I suggest chilling the shaped patties for an hour in the fridge before cooking. Let the cutlets cook on or under the grill until the outside is lightly crisp and the flesh inside is rose pink. © 2020 Guardian News & Media Limited or its affiliated companies. Transfer to a baking dish and finish in the hot oven for 15-20 minutes and serve. Put the bulgur in a mixing bowl, pour over enough boiling water to cover, then set aside. Tear a burrata open into a small serving bowl, then pour the roasting juices over it and serve with the lamb and roast peppers. Continue cooking, stirring pretty much continuously, till you have a pale, biscuit coloured paste – it will smell warm and nutty. Bake for 40 minutes or so until the sauce is bubbling enticingly. Set the oven at 180C/gas mark 4. And then there are the “long life” vegetables, those that can happily hold up for a several days in the fridge. Leafy, crisp and vital, the sort of greens best enjoyed as soon as possible after picking. The gratin, crisped lightly on top, came from the oven bubbling at the edges and was good enough to eat on its own. It isn’t essential, but you will find them easier to handle if you do. Pour over the sauce, mix the reserved parmesan with the breadcrumbs and scatter over the top. Serve with the lamb. Make a green sauce by putting the following ingredients into a blender: 10 basil leaves, 2 tbsp lemon juice, 4 anchovy fillets, 6g tarragon leaves (a palmful), 10g parsley, 4 cornichons, 2 tsp capers and 2 tsp of smooth mustard. Brush 3 lamb cutlets per person lightly with oil and season with just a little salt. Email Nigel at nigel.slater@observer.co.uk or follow him on Twitter@NigelSlater, Available for everyone, funded by readers. https://www.bbc.co.uk/food/recipes/lamb_shanks_with_anchovy_36460 This is one those dishes that benefits from being eaten warm rather than hot. Warm a frying pan over a moderate heat, brush the patties with a little oil and fry till lightly coloured on both sides. The herb oil can also be used to baste roasted red or ripening peppers that could be served with a rice pilaf, the roasting juices trickling through the rice. Serves 6 as a side dish, 3 as a main course, celery 2 plump headsonion 1, smallbay leaves 2milk 250mlbutter 45gflour 45g, parmesan 50g, grated, plus a little to finishparsley a few sprigsstreaky bacon 75gfresh white breadcrumbs 50g. Add a peeled clove of garlic, 125ml of olive oil and a tbsp of water. Remove the leaves from about 4 sprigs of rosemary and chop them finely. Serves 4, minced lamb 400gonion 1, small to mediumgarlic 2 large clovesdill 2 tbsp, choppedparsley a small bunch, choppedgroundnut oil a little. Heat the oil in a shallow ovenproof pan with a lid, then add the Peel and roughly chop a couple of cloves of garlic. Put the kettle on. Whether it’s a soft-leaved lettuce or a plume of crinkle-edged chard, it is gone almost as soon as it is unpacked. Add a peeled clove of garlic, 125ml of olive oil and a tbsp of water. Set the oven at 180C/gas mark 4.
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