Grilled English Lamb Cutlets and Rosemary Homemade Bacon Chutney and Watercress Salad recipe by Ronnie Kimbugwe

Ronnie Kimbugwe

Ronnie Kimbugwe

2nd May 2018

Grilled English Lamb Cutlets and Rosemary Homemade Bacon Chutney and Watercress Salad recipe by Ronnie Kimbugwe

Grilled English Lamb Cutlets and Rosemary Homemade Bacon Chutney and Watercress Salad recipe by Ronnie Kimbugwe

Ingredients

  • Serves 2
  • Ingredients
  • For the Lamb:
  • • 6 x Quality English Lamb Cutlets
  • • 1 Sprig of Rosemary
  • • 3 Sprigs of Thyme
  • • 1 Clove Garlic Finely Chopped
  • • 30ml Olive oil
  • • Freshly Ground Black pepper
  • For the Homemade Bacon Chutney:
  • • 10 x Streaky Bacon Rashers Chopped
  • • 1/2 Onion Finely Diced
  • • 2 Cloves Garlic finely chopped
  • • 3 x Beef Tomatoes Peeled & Chopped
  • • 25g Tomato Puree
  • • 25g Tomato Ketchup
  • • 5ml Sherry Vinegar
  • • 25g Brown Sugar
  • • 1tbsp Parsley
  • For the Watercress & Rocket Salad:
  • • 25g Hampshire Watercress
  • • 25g Wild Rocket
  • • 3-4 tbsp Quality Extra Virgin Olive Oil
  • • ½ tsp Lemon zest & Juice
  • • Salt & Pepper
  • Candied Olives to serve

Method

To prepare the lamb, chop the herbs and garlic finely, add the olive oil, season and leave the lamb cutlets to marinade.
To prepare the bacon chutney, cook the onion & garlic gently in olive oil until soft. Add the tomato puree & chopped tomatoes and simmer for 20 minutes. Add the tomato ketchup, vinegar, sugar & chopped parsley followed by the chopped crispy bacon. Season to taste
To prepare the salad, simply toss all ingredients in bowl and serve the lamb, chutney & candied olives.