Matt Mo­ran:

RE­LAXED AND NO-FUSS, IT’S ALL ABOUT SHAR­ING A MEAL WITH THE FAM­ILY

Sunday Tasmanian - Tassie Living - - NEWS - MATT MO­RAN @chef­mattmoran @chef­mattmoran

Su­per re­laxed, no-fuss recipes for fab­u­lous Easter fam­ily feast­ing

LAMB CUT­LETS WITH ZUC­CHINI & BUR­RATA SALAD

“Buy the fresh­est bur­rata you can find”

SERVES 4

12 lamb cut­lets 500g broad beans, pod­ded 4 small zuc­chini, thinly sliced us­ing

a mandoline 3 sprigs each of mint and oregano,

leaves picked 1 bur­rata or buf­falo

moz­zarella, torn

Herb oil

1/3 cup (80ml) extra vir­gin olive oil 4 sprigs each of oregano and mint,

leaves picked 1 green chilli, seeds re­moved, finely

chopped (op­tional) 1 gar­lic clove, finely chopped 1 lemon, zest finely grated and ½ juiced To make the herb oil, com­bine all the in­gre­di­ents in a small food pro­ces­sor, whiz un­til smooth and sea­son. Place lamb and half the herb oil in a bowl, toss to coat and leave to mar­i­nate for at least 20 min­utes. Bring a saucepan of salted wa­ter to the boil over a high heat, cook broad beans for 2 min­utes, drain and plunge into iced wa­ter, drain and re­move outer shell. Set aside.

Pre­heat bar­be­cue or grill pan over a high heat. Grill lamb for 2 min­utes each side or un­til cooked to your lik­ing. Cover loosely with foil and set aside for 5 min­utes to rest.

For the salad, ar­range zuc­chini and broad beans on a plat­ter, scat­ter with herbs and top with bur­rata, then driz­zle over re­served herb oil. Serve with cut­lets. PER SERVE • 28G PRO­TEIN • 11G SAT FAT • 6G CARB • 2G SUG­ARS • 140MG SODIUM • 455 CAL (1910KJ)

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