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.
- radishes 1 bunch (with fresh green tops if you can get them)
- olive oil
- Lamb Cutlets 6
- 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.