Lamb Cutlets with Chestnut Mushrooms

Ingredients:

- Lamb racks
- Chestnut Mushrooms
- A Lemon
- Thyme
- Basil
- Flat Leaf Parsley
- Salt and Pepper
- Balsamic Vinegar
- Olive Oil
- A couple of handfuls of pine nuts

Step 1:

Get the thyme and if you have a mortar and pestle use that to mush it all up, I haven't so I used this dinky little mini food processor thingy, which is ace.

Step 2:

Stick in in a bowl and add a bunch of olive oil to make a simple marinade.

Step 3:

Cut the lamb racks along the bone to get some nice cutlets.

Step 4:

Stick them in a bowl and rub with the marinade we just made, the leave to marinade for 30mins or so in a cool place.

Step 5:

Again if I had a mortar and pestle I would mush up the pine nuts, but didn't so used dinky food processor

Step 6:

Also do the same with the Basil leaves.

Step 7:

Combine with the pine nuts, olive oil and some balsamic vinegar to make a groovy side sauce for the lamb. Also add some seasoning to it. Want it to be nice and zesty so plenty of vinegar.

Step 8:

On a hot griddle (with no oil) add the mushrooms and cook them slightly, nothing too insane just a few minutes.

Step 9:

Take them off and put them into a large bowl. Then put the cutlets on the griddle

Step 10:

Cook them for about 4-5mins per side, should give a nice medium.

Step 11:

Then put them into the bowl on top of the mushrooms, add some roughly torn flat leaf parsley and the juice of half a lemon and some seasoning. Leave these for a few minutes so the mushrooms absorb all the juices off the meat.

Step 12:

Then serve them on a platter for everyone to grab at the dinner table, with a nice green salad and the pine nut sauce thing we made earlier.