These Herb and honey marinated lamb cutlets from MasterChef Ireland come stuffed courgette flowers and broad bean and pea puree.

Ingredients

  • ingredients for lamb and marinade:
  • 3 french trimmed lamb cutlets
  • small handful (10 g) flat leaf parsley
  • handful (20 g) mint
  • handful (20 g) coriander
  • 1 clove garlic
  • 1 tblsp lemon juice (1/2 lemon)
  • 60 ml olive oil
  • 30 ml light soy sauce
  • 1.5 tablespoon honey (more if using red wine vinegar)
  • 1 tblsp rosemary vinegar/red wine vinegar
  • water
  • salt
  • ingredients for courgette flower stuffing:
  • 4 courgette flowers
  • 100 g ardsallagh (or similar) goats’ cheese
  • 1 tblsp grated parmesan
  • 1 tsp mint finely chopped
  • 1 tsp finely grated lemon rind (1 unwaxed organic lemon)
  • salt and pepper
  • ingredients for batter:
  • 100 g plain flour
  • 2 tblsp sunflower oil
  • 160 ml sparking water
  • 1 egg white
  • sparkling water
  • salt
  • vegetable oil for frying
  • ingredients for broad bean and pea puree:
  • 100 g podded broad beans
  • 100 g peas (frozen are fine)
  • 2 sprigs thyme
  • lemon juice to taste
  • extra virgin olive oil to taste
  • pepper
  • salt

Method

  • Blend all marinade ingredients, retain 2 tablespoons and add remainder to lamb. Refrigerate.
  • Boil broad beans briefly, plunge into cold water and remove skins. Boil peas. Blend beans, peas, olive oil, thyme leaves and lemon juice together to make a smooth puree. Season with salt and pepper and set aside.
  • Mix finely chopped mint, goats cheese, parmesan and lemon rind together. Add salt and pepper. Remove piston from each courgette flower. Stuff each courgette flower with a teaspoon of cheese mixture and twist tops lightly to secure.
  • Make batter by mixing flour, oil, sparkling water and salt together. Leave to stand.
  • Cook lamb chops on griddle for 3/4 mins each side. Rest. Heat remaining marinade.
  • Heat vegetable oil in pan. Beat egg white until stiff and add to batter. Dip each flower into batter and fry for 2/3 mins.
  • Place puree on plate, top with lamb chops and heated marinade, arrange courgette flowers to the side. Decorate plate with retained marinade.