Bought a packet of lamb cutlets: 3 cutlets only and it’s very expensive. Because it’s Anzac Day, I decided to get it and were hoping to get colourful carrots. They are nowhere to be found. I wondered what happened to them. Australia not importing them perhaps. I managed to find mesclun: “Mesclun is a mix of young, tender salad greens, typically containing lettuces, herbs, and sometimes other leafy vegetables.”

Google: “Lamb cutlets are tender pieces of meat cut from the rib section of a young lamb. They are a popular choice for grilling, pan-frying, or roasting, and are often marinated for added flavour. Lamb is a good source of protein, vitamins (B12, B6, niacin, riboflavin, pantothenic acid), and minerals (iron, zinc, phosphorus, selenium, copper), contributing to overall health and wellbeing. Lamb contains heme iron, which is more easily absorbed by the body than non-heme iron found in plant-based foods, helping to prevent iron deficiency and anaemia. Lamb cutlets are known for their tenderness and delicious flavour, making them a versatile ingredient for various dishes.”

“It’s not necessary to wash cutlets. In fact, washing raw meat, including lamb, can spread bacteria to your sink, countertops and nearby utensils, increasing the risk of cross-contamination. Instead, focus on proper cooking techniques to ensure food safety. High cooking temperatures kill any bacteria present on the surface of the meat. To prepare your lamb cutlets, simply pat them dry with a paper towel. This helps to remove any excess moisture, allowing you to achieve a nice golden crust when cooking. Just remember to wash your hands thoroughly after handling raw lamb and sanitise any surfaces it comes into contact with to maintain a clean and safe kitchen.”

I marinated my lamb today with Worcestershire sauce; for it had been sitting on the shelf for years. I don’t want to throw it out as it’s a waste. So, my cutlets are dark in colour. My Anzac Day celebration dinner is colourful, healthy, flavourful and delicious. Let’s roast!!!

Ingredients

3 lamb cutlets
2 handfuls of mesclun, wash and dry
2 carrots, cut top and bottom stems
2 Tbs Worcestershire sauce
2 Tbs butter, melted
1 Tbs honey
2 Tsp ginger powder
1 Tbs garlic powder
oil
salt
black pepper

Method

Place lamb cutlets in a deep plate and season with salt and black pepper. In a small bowl mix together Worcestershire sauce, honey, and butter. Pour the Worcestershire sauce mixture over the cutlets. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight, to allow the flavours to develop. I had marinated my cutlets for 3 hours in fridge. Sit on benchtop to come to room temperature.

Preheat oven to 180°C. Meantime, make sure thoroughly washed and scrubbed carrot to remove any dirt. You can roast carrots whole or cut them into smaller pieces (like halves or quarters) depending on your preference and desired cooking time. Pat dry the carrots. Place carrots in a bowl and toss with oil, salt, and black pepper.

wash hands and dry. Next lined a baking tray with foil, place the carrots onto the prepared baking tray. Roast carrots for 20-30 minutes. If the carrots are still not tender, continue roasting for another 5-10 minutes. After 10 minutes roasting carrots. Remove the cutlets from the marinade and place into another lined baking tray. Roast the cutlets for 15-20 minutes or to your liking. Rest cutlets for 5 minutes.

Now plate up mesclun onto plate in the centre. Place carrot in X shape on top. Followed by the 3 cutlets leaning on each other. Serve immediately with a glass of red wine. Enjoy!!!!

https://helenscchin.com/2020/04/26/lamb-cutlets-roasted-carrots-and-salad/

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