Lamb Cutlets with Artichoke Salad & White Romesco Sauce

Serves 4

1 cup podded broad beans ½ cup frozen peas, thawed 1 tbsp extra-virgin olive oil 100g flat pancetta

12 lamb cutlets, trimmed

2 tbsp sherry vinegar 4 marinated artichokes, halved Snow pea tendrils, to serve

WHITE ROMESCO SAUCE

½ cup macadamias

¼ cup pine nuts

1 ¼ cups milk

6 peeled garlic cloves

1 bay leaf

40g torn white crusty bread,

crusts removed

1 tsp white-wine vinegar ¼ cup extra-virgin olive oil To make the white romesco sauce, place the macadamias, pine nuts, milk, garlic cloves and bay leaf in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for 15 minutes, or until the garlic is tender. Remove the bay leaf and discard. Place the mixture into a blender, then add the bread and blend until smooth. Add the vinegar and oil, season well and blend again. Refrigerate until needed.

Bring a large saucepan of salted water to the boil. Add the broad beans and peas and cook for 2 minutes, or until tender. Drain and refresh. Peel the outer skin from the broad beans, then set the beans and peas aside.

Heat the oil in a large, non-stick frying pan over high heat. Add the pancetta and cook for 2 minutes, or until crisp. Remove from the pan, set aside and keep warm.

Sprinkle the lamb cutlets with salt and pepper and then cook in the frying pan for 4 minutes. Turn the cutlets, add the sherry vinegar and cook for a further 2 minutes, or until caramelised.

Place the beans and peas in a large bowl, then add the marinated artichoke halves and gently toss to combine. Divide between serving plates. Top with the pancetta, lamb cutlets and snow pea tendrils. Serve with the white romesco sauce.