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Vichy carrots with goats' cheese and mustard-crusted lamb and onion marmalade

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Aldo Zilli

From Ready Steady Cook

Method


  1. For the carrots, place all of the carrot ingredients into a small pan with a tight fitting lid and bring to a gentle simmer. Cook with the lid on for 6-8 minutes, or until the carrots are tender.

  2. For the lamb, heat the olive oil in an ovenproof frying pan and sear the cutlets on both sides for one minute. Mash together the remaining lamb ingredients in a bowl and spread onto the seared cutlets, then transfer to the oven to cook for 5-7 minutes, or until the crust is golden-brown.

  3. For the onion marmalade, melt the butter in a small pan and gently fry the onion with the sugar for 3-4 minutes, or until softened. Add the balsamic vinegar and cook for 4-5 minutes, or until the mixture is thick and sticky.

  4. To serve, spoon the onion marmalade onto a serving plate and place the lamb on top. Serve the carrots alongside.

Ingredients

For the vichy carrots

  • 5 baby carrots, trimmed and left whole
  • 1 tbsp caster sugar
  • 25g/1oz butter
  • splash boiling water

For the lamb

  • 2 tbsp olive oil
  • 2 lamb cutlets
  • 1 tbsp Dijon mustard
  • 25g/1oz butter
  • 55g/2oz goats' cheese
  • 1 tbsp chopped fresh thyme

For the onion marmalade

  • 25g/1oz butter
  • 1 red onion, chopped
  • 2 tbsp demerara sugar
  • 3 tbsp balsamic vinegar

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