Lamb cutlets are cut from the lowest 6 or 7 rib bones of the lamb called the best end. They consist of ribs connected to the spinal column, they are cut between ribs usually with a single rib bone. best cooked slowly, and have an incredible flavour.
8 lamb cutlets (choose your favourite cut)
2 fat garlic cloves, thinly sliced
2-3 rosemary sprigs
4 tbsp olive oil
5 banana shallots (or 8-10 shallots), finely sliced
2 tbsp light brown soft sugar or demerara
3 tbsp sherry vinegar
50g toasted pine nuts
200g asparagus spears (after snapping off woody ends)
150g podded and skinned broad beans
Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.
Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.
Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, and then drain everything. Halve the asparagus spears lengthways.
Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins on each side or until cooked to your liking. Serve with the veg.