GRILLED LAMB CUTLETS

INGREDIENTS
100ml olive oil
12 lamb cutlets
2 garlic cloves, peeled and sliced
1 large sprig of thyme, rosemary and basil
For the vinaigrette:
2 teaspoons English mustard
50ml balsamic vinegar
150ml extra-virgin olive oil
2 large shallots, finely chopped
1 teaspoon chopped basil
1 teaspoon chopped mint
For the vegetable salad:
100g asparagus, (about 12 spears)
50g shelled peas
50g French beans, topped and tailed
50g broad beans, peeled
12 baby carrots, peeled and washed
1 sprig tarragon
150g small new potatoes, washed and scrubbed
Half a head of garlic
1 sprig of thyme and mint
1 bay leaf

METHOD
1) Pour 100ml of the oil into a deep-sided tray or shallow dish and add the lamb cutlets. Break up the herbs and sprinkle them over the meat. Add the sliced garlic and ensure that the meat is well coated with oil, add more if needed. Leave to marinate for 12 hours.

2) For the vinaigrette: Put the mustard and balsamic vinegar into a bowl and gradually whisk in the oil. Add the shallots, season with salt and black pepper and set aside (herbs will be added just before serving.)

3) For the vegetable salad: In a large saucepan of boiling salted water, cook the asparagus, peas, French beans and broad beans, one vegetable type at a time, cooking each until just tender, but not crunchy, then plunging them immediately into iced water to refresh. Drain thoroughly and combine them all in a bowl, ready for reheating at a later stage.

4) Cook the baby carrots in salted water with the tarragon until firm, but not crunchy. Drain, refresh in iced water, drain again and add to the other vegetables.

5) Put the potatoes, garlic, thyme, mint and bay leaf into a large saucepan with a pinch of salt. Cover with water, bring to the boil and cook until the potatoes are tender. Drain into a colander and discard the garlic and herbs. Keep the potatoes in a warm place.

6) Heat a griddle pan until hot. Drain the lamb from the marinade and season with salt and freshly ground black pepper. Sear the cutlets on the griddle, turning until cooked to your liking. Remove from the griddle, put onto a tray and allow to rest for five minutes.

7) Bring a large saucepan of salted water to the boil, add the blanched vegetables, reheat for about two minutes, then drain. Combine them in a bowl with the warm potatoes.

8) Whisk the vinaigrette, add the chopped herbs, then pour the dressing over the warm vegetables, toss until well combined and adjust the seasoning if necessary. To serve, arrange a spoonful of warm vegetable salad in the middle of each plate and top with three cutlets.