Grilled Lamb Cutlets
With Asparagus, Strawberries, And Yoghurt Dressing
30 lamb cutlets
36 asparagus spears
18 large strawberries
Mesclun salad mix for 6
Aged balsamic vinegar
Good extra virgin olive oil
Nasturtium leaves and flowers for garnish (optional)
Half an hour prior to cooking the cutlets, marinate them in a splash of fish sauce.
Cook the asparagus in boiling salted water and reserve.
Hull and halve the strawberries.
Griddle or BBQ the cutlets for two to three minutes on either side, then put to one side to rest.
While the cutlets are resting, heat a small pan on the stove and add a splash of oil. Just before the oil starts to smoke carefully place the strawberries face down in the pan. Allow to caramelize for about 30 seconds before flipping the strawberries over and drizzling with the balsamic.
On the plates drizzle a nice design with the yoghurt dressing and the aged balsamic. Place six asparagus spears and the mesclun salad on each plate. Then place five cutlets on the salad and top with the strawberries and drizzle with a little extra yoghurt and balsamic.
½ cup pouring yoghurt
3 mint leaves, finely sliced
3 basil leaves, finely sliced
6 coriander leaves, finely sliced
Pinch of ground coriander
Zest of half a lemon
Salt and pepper to taste
Combine all ingredients in a bowl.