Chef Gannon's Tip
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Lamb Cutlets with Cabbage, Peas and Speck
20 mins
A delicious lamb cutlets with cabbage, peas and speck recipe.
Easy
Ingredients
10 lamb cutlets
150g frozen peas
1/2 small cabbage, chopped
80g speck, diced
50ml apple cider vinegar
Salt and pepper, to taste
Fresh mint, from the garden
My green sauce
Method
Season the Lamb: Generously season the lamb cutlets with salt and pepper on both sides.
Prepare Ingredients: Chop the cabbage and dice the speck.
Cook the Lamb: Heat a pan over medium-high heat and cook the lamb cutlets for 2-3 minutes on each side, depending on their thickness. Once cooked, remove the lamb from the pan and let it rest.
Render the Speck: In the same pan, add the diced speck and cook until it renders its fat. Remove the speck from the pan and set aside.
Sauté the Cabbage: Add the chopped cabbage and apple cider vinegar to the pan. Cover with a lid and cook for 2-3 minutes to soften the cabbage.
Add Peas: Stir in the frozen peas and combine with the cabbage mixture. Cook for an additional minute until heated through.
Serve: Place the rested lamb cutlets on a bed of the cabbage and pea mixture. Drizzle with your green sauce and garnish with fresh mint from the garden.
