Cheat’s EASTER LAMB

Rosemary Lamb Cutlets

Unleash your hostess skills this Easter with an easy peasy lamb roast that will still leave you plenty of time to scoff chocolate eggs. Created by the lovely people at Ocado.com, lamb cooked this way is called “scottadito”, meaning “finger-burning” – due to the fact that you won’t be able to stop yourself from picking it up by the bone and eating it while it’s still piping hot!

INGREDIENTS:

● 8 lamb cutlets ● 1tbsp extra-virgin olive oil, plus 3tbsp for the roasted vegetables and 3tsp for the salsa verde ● 1 garlic clove, sliced, plus ½ head of garlic, broken into cloves, skin on (for the roasted vegetables) and 2 cloves for the salsa verde ●2 sprigs of rosemary, leaves roughly chopped ● 650g charlotte salad potatoes, cut into wedges ● 2 red peppers, cut into large chunks ● 1 lemon, cut into wedges ● 1 onion, thickly sliced ● 150ml dry white wine

FOR THE SALSA VERDE:

● 2 anchovy fillets ● 1tbsp capers ● 10g flat-leaf parsley ● 10g mint, leaves only ● 10g basil, leaves only ● 2tsp red wine vinegar

Method:

1 Place the cutlets into a bowl with the olive oil, garlic and rosemary, and toss well to combine. Cover and marinate in the fridge for at least one hour, and overnight at most.

2 Preheat the oven to 200°C. Place all the ingredients for the roasted vegetables into a large roasting tin, season with salt and pepper and stir well to combine. Put in the oven to roast for one hour, or until the potatoes are cooked through, stirring everything in the tin a couple of times during cooking.

3 For the salsa verde, chop all the ingredients by hand and mix together well, or whizz them in a food processor until roughly chopped and well combined. Season with salt and pepper, to taste.

4 When the vegetables are almost done, season the marinated lamb with salt and pepper. Griddle or barbecue over a high heat for two or three mins each side, depending on whether you like your lamb slightly pink or well done. Serve with the roasted veg and the herby salsa verde.