oat-charred lamb cutlets
with zhoug and mushrooms
PREPARATION TIME 10 MINUTES
COOKING TIME 25 MINUTES
SERVES 4
• 4 x double lamb cutlets
• sea salt flakes and freshlyground black pepper
• 1 Tbsp mustard seed oil
• 2 cups oat hay , washed
• 24 button mushrooms , halved
• ¾ cup extra virgin olive oil
• 4 jalapeno chillies
• finely grated zest and juice of 1 lemon
• 2 bunches parsley
• 1 bunch coriander
• ½ bunch mint
• 1 tsp cumin seeds , toasted and cracked
• ½ tsp coriander seeds , toasted and cracked
• pinch chilli flakes
• 2 cups baby spinach leaves
• ½ cup olives , chopped
1 Season the lamb cutlets with salt and pepper , then rub with mustard seed oil . Hang over a moderate fire and cook for 5 minutes , until lightly browned . Put the oat hay on the fire and cook for a further 20 minutes .
2 Meanwhile , toss the mushrooms in ¼ cup extra virgin olive oil and season with salt . Put in a barbecue basket and cook over a moderate flame for 10 minutes , turning regularly .
3 Grill the chillies over the flame until lightly blackened , scrape off the skin , then combine in a large mortar with the zest , herbs and spices and pound until a coarse paste . Mix in the lemon juice and remaining oil . Season with salt and a generous amount of pepper .
4 Toss the mushrooms with the spinach and olives , then serve with the lamb and sauce .
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