Synonymous with this time of year; lamb is a must have when it comes to creating Spring recipes. From a Paleo point of view lamb has many great qualities. Not only is it a delicious and versatile source of protein it is virtually impossible to intensively farm and will have spent at least part of its life being pasture fed. Whilst farmers often supplement feed with grain, of all the livestock we rear in the UK, lamb is most likely to be grass-fed. If you can source lamb which has been 100% grass-fed then even better.
In this recipe the lamb is simple and unadulterated; cooked with just olive oil and seasoned with a good dose of salt and pepper. These beautiful pan-seared lamb cutlets are then served upon a zesty spring vegetable medley of cavalo nero, asparagus, and courgette.
In this recipe the lamb is simple and unadulterated; cooked with just olive oil and seasoned with a good dose of salt and pepper. Whilst I do love adding marinades and flavourings to lamb sometimes when you get a good cut of fresh, high quality meat it needs nothing added to be the star of the show. If you wanted to throw in some rosemary and a bit of garlic that would work well with the lamb but for this fresh, Spring inspired dish I don’t think it is needed.
The vegetables that I have chosen to accompany the lamb are a medley of my favourite spring time greens (plus some shallots!); cavalo nero, asparagus, and courgette combine to make this recipe a nutritional powerhouse. If you are not able to get hold of cavalo nero then savoy cabbage or kale would also work well. I used spiralized courgette but you could just chop if you preferred. The vegetables are glazed by cooking in a combination of clarified butter and water. At the end I add in a squeeze of lemon juice to cut through the richness and you have a delicious, simple sauce that brings out the flavour of the vegetables.
You might be wondering about the clarified butter; this is butter with the milk solids removed leaving just the fat making it a Paleo friendly option. You may also know it as ghee. Whilst you can buy ready made versions it is a bit hit and miss as to whether it contains a whole host of other ingredients which make it distinctly non-Paleo friendly. There are some organic options available but they tend to be quite expensive.
I always recommend just making your own at home. It is really simple and all you need is a block of grass fed butter (doesn’t have to be cows milk you could also use goat or sheep butter) and some tupperware. To make, slowly heat the butter in a saucepan and then pour into the tupperware container. Allow to cool slightly before putting it into the fridge to set. Once set you will see that there is a milky liquid under the solid butter mass. You just need to pour this liquid away and what remains is clarified butter. It is as easy as that.
- 500g lamb cutlets
- 1 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 3 shallots, sliced
- 100g cavalo nero, chopped
- 100g asparagus, chopped
- 2 courgettes, spiralized
- 2 tbsp clarified butter
- 4 tbsp water
- ½ lemon, juice only
- Rub the cutlets with the olive oil and season with generous portions of salt and pepper.
- Heat a frying pan or skillet over a high heat and add the lamb, rind side down and hold in place for a few minutes until the fat has started to brown.
- You then need to cook the cutlets on each side for 2-3 minutes for a slightly pink centre. This will vary depending on the thickness of your cutlets.
- Place the cutlets onto a plate to rest; wipe round the pan and return to the heat with the clarified butter and water.
- Add the shallots, asparagus and cabbage; stir well and then cover. Leave to cook for 6-8 minutes.
- Once the vegetables are cooked, add in the courgette and mix in with all the ingredients and squeeze over the lemon juice.
- Heat through gently and then plate up with the lamb.