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Lamb Cutlets with herb butter |
No wonder people are a little confused, how often have we been wooed by the image of spring lamb as the traditional centrepiece of Easter Sunday dinner? This might be the case if you live on the South Downs but certainly not in Scotland.
Late summer and autumn is the time when Scotch lamb is at its best. Indeed Scottish lambs may have been born in the spring but they need the summer grass and sunshine to grow and develop the delicate flavour and succulent texture for which it is famous.
Scotch lamb is the autumn gold of our Scottish shopping basket, eat it when the barley for the whisky is being harvested and when rowan berries hang heavy and red on coppery foliage. Not when daffodils are, in the immortal words of William Wordsworth, ‘fluttering and dancing in the breeze.’
Lamb Cutlets with herb butter
Serves 2
4 lean lamb cutlets or chops
25g softened butter
Grated zest of ˝ orange
1 tsp fresh rosemary
Method: Grill or BBQ the chops for 4-6 minutes each side (thicker chops will need 6-8 minutes each side). Meanwhile prepare the butter. Mix together the softened butter with the grated orange zest and fresh rosemary. Place a spoonful of the butter onto each cooked steak and allow to melt.
For alternative flavours try these delicious combinations:
Thyme and lime: Mix together the butter with grated zest of 1 lime and 5ml (1tsp) fresh thyme, chopped.
Garlic and black peppercorns: Mix together the butter with 1 clove garlic, crushed and 2.5ml (˝tsp) crushed black peppercorns.
More fantastic recipes can be found in the September 2005 Scottish Field magazine.
