On February 14 Ray McVinnie cooked a lamb dish live on Close Up.
Following the story we have been inundated with requests for the
recipe. So here it is...
Lamb Cutlets with Roasted Vegetables and Tomato Vinaigrette
75 mls extra virgin olive oil
1 clove garlic, finely chopped
Zest and juice of 1 lemon
6 ripe tomatoes, diced 2 cm
1/2 cup black olives
Salt and freshly ground black pepper
Put everything in a bowl, tasting and seasoning well with salt and pepper. Reserve for 20 minutes so that the juices of the tomatoes are drawn out by the salt.
24 French lamb cutlets
3 cloves garlic, finely chopped
1 tablespoon dried oregano (use the wild Greek or Sicilian dried oregano if you can get it)
1 teaspoon freshly ground black pepper
4 tablespoons olive oil
Put everything in a large bowl, mix well and marinate 1 hour or overnight.
6 zucchini, sliced into 5 cm lengths
4 red capsicums, cored, seeded, quartered
2 carrots, peeled, thinly sliced lengthways
Olive oil, salt and freshly ground black pepper
1 eggplant, sliced into 2cm thick slices
Preheat the oven to 200°C
Place the zucchini, capsicums and carrots onto a large baking tray, toss with a little olive oil, salt and pepper and place in the oven for about 20 minutes until browned and tender. Remove and keep warm.
Meanwhile brush the eggplant slices with oil, season with salt and pepper and place in one layer on a large baking tray.
Place in the oven for about 20 minutes until well browned, turning once halfway through. Remove and keep warm.
balsamic vinegar, basil and mint leaves for sprinkling
Panfry the lamb over high heat for about 3 minutes each side.
Don't crowd the pan, do it in batches if necessary.
Put the vegetables around the edge of a large warm serving platter.
Put the lamb in the middle.
Spoon the vinaigrette over the lamb.
Sprinkle a little balsamic over the vegetables and scatter basil and mint leaves over everything.