Olive-crusted lamb cutlets with quinoa & courgettes

Name: Olive-crusted lamb cutlets with quinoa & courgettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 Waitrose Mixed Olive Ciabatta; 3 clove/s garlic; 4 tbsp olive oil; 25 g pack mint, leaves only; 120 g White, Black & Red Quinoa; 3 large vine tomatoes; 2 tsp red wine vinegar; 2 courgettes, thinly sliced; 0.38 kg packs British Lamb Cutlets

The salty hit of the olive crumb and the fresh, tangy tomato-dressed quinoa are the perfect accompaniments for sweet and juicy lamb.

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Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Waitrose Mixed Olive Ciabatta
3 clove/s garlic
4 tbsp olive oil
25g pack mint, leaves only
120g White, Black & Red Quinoa
3 large vine tomatoes
2 tsp red wine vinegar
2 courgettes, thinly sliced
2 x 0.38kg packs British Lamb Cutlets

Preheat the oven to 200°C, gas mark 6. Slice the ciabatta in half, place half in the food processor with 1 garlic clove and blitz to fine breadcrumbs. Warm 1 tbsp oil in a large ovenproof frying pan, then add the garlic breadcrumbs and toast for 3-4 minutes until golden. Tip the mix into a bowl, then finely chop most of the mint and stir through.
Cook the quinoa according to pack instructions, then drain, return to the pan and set aside. Reserve 1 tomato, then finely grate the flesh of the others into a bowl, discarding the skin. Finely grate in 1 clove garlic, then add 1 tsp vinegar and 1 tbsp olive oil. Season. Mix half the tomato dressing with the quinoa.
Return the frying pan to a medium heat with 1 tbsp oil. Finely slice the remaining garlic and add to the pan with the courgettes. Stir over the heat for 4 minutes until gently cooked, then add the remaining vinegar and season.
Slice the remaining ciabatta in half lengthways and bake on a baking tray for 8 minutes. Return the frying pan to a high heat. Drizzle the lamb cutlets with the remaining oil, season and fry for 2 minutes on each side. Sprinkle over the black olive crumb and put the pan in the oven for 3-4 minutes for medium, until all surfaces of the lamb are cooked and golden.
Plate the lamb. Rub the cut sides of the toasted ciabatta into the pan so they absorb any cooking juices, spoon the remaining tomato dressing on top and cut the ciabatta into smaller pieces. Spoon the quinoa and courgettes alongside the lamb, then chop and scatter over the remaining tomato and mint leaves. Serve the bread on the side.

Typical values per serving when made using specific products in recipe