Buttered Radishes With Lamb Cutlets

Radishes with Lamb Cutlets on a white dish. Lamb Cutlets from N&C Produce
Buttered Radishes With Lamb Cutlets 2

A Quick idea for pan-fried Lamb Cutlets . Buttery radishes make the perfect side for this quickly made midweek meal for two. Perk it up with a little dash of white miso paste.

Ingredients

  • radishes 1 bunch (with fresh green tops if you can get them)
  • olive oil
  • Lamb Cutlets 6
  • butter
  • brown sugar 2 tsp
  • white miso paste 1-2 tsp (brown will be too strong)
  • lemon juice a squeeze

Method For Cooking Buttered Radishes With Lamb Cutlets

  • STEP 1

Twist any leaves off the radishes, trim any straggly bits and then halve them. Heat a little olive oil, season the lamb chops and fry them for 1-2 minutes on each side until they’re cooked but still quite soft when you press them. Leave to rest.

  • STEP 2

In a separate pan, heat some oil with a knob of butter, add the radishes and fry them until they start to colour. Add the sugar and toss everything together, then add the miso, a splash of lemon and some seasoning. Shake the pan until the radishes are glazed. Add the greens if you have them and stir until wilted. Serve with the lamb.

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