Sweet & Sour Silverbeet with Rosemary Lamb

SERVES 4 PREPARATION & COOKING 35 MINUTES (PLUS REFRIGERATION)

2 tablespoons coarsely chopped

rosemary 1 garlic clove, crushed ¼ cup extra virgin olive oil 12 French-trimmed lamb

cutlets 3 spring onions, sliced thickly, plus 2 extra, cut into thin strips (see tip) 1 / cup sherry vinegar 3 2 sprigs thyme 2 tablespoons honey ¼ cup currants 500g silverbeet, trimmed 2 tablespoons toasted pine nuts

1. Combine rosemary, garlic and 2 tablespoons of the oil in a large bowl; season. Reserve 1 tablespoon of the oil mixture in a small bowl for serving; cover and refrigerate. Add lamb to the large bowl; turn to coat. Cover and refrigerate for 1 hour or overnight. 2. Heat half the remaining oil in a small saucepan over low heat. Cook sliced spring onion, stirring occasionally, for 1 minute or until softened. Add vinegar g and thyme, y , then

bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until vinegar is reduced by half. Remove from heat and discard thyme. Stir in honey and currants. Cool. 3. Separate silverbeet leaves from stems. Chop stems coarsely, shred leaves coarsely. Heat remaining oil in a large deep frying pan over medium heat. Cook silverbeet stems for 3 minutes or until just softened. Add silverbeet leaves and cook, stirring, for 3 minutes or until just wilted. Season to taste. Transfer to a platter, drizzle with the vinegar mixture and sprinkle with pine nuts. Cover to keep warm. 4. Season lamb. Cook lamb on a heated oiled grill plate (or grill or barbecue) over mediumhigh heat for 2 minutes each side for medium or until cooked as desired. 5. Drizzle lamb with reserved oil mixture. Serve topped with silverbeet and extra spring onion.