You will need (for 4 people):
Oil and butter for frying
Lamb cutlets or chops
For the herb crust marinade
1 teaspoon of ground coriander (or preferably 2 teaspoons of coriander seeds that have been dry roasted and ground)
1 teaspoon of salt and plentiful grind of black pepper
A handful each of Fresh Parsley, Coriander and Mint` all chopped
Extra Virgin Olive oil
Rhubarb – about 100g per person, washed and diced large about 5cms
2 onions, peeled and slices
Make the herb marinade by combining the ground coriander, chopped herbs, salt and pepper with enough olive oil to make a paste. Press this (fingers are best) into either side of the cutlets or chops. Place in refrigerator until needed. Reserve any left over herb mixture for later.
When ready to cook, heat a mixture of butter and oil in a large frying pan. Place the cutlets into the hot pan, they will sizzle and spit so take care, and cook for a few minutes on each side until done to your taste. This will depend on the thickness of the meat. To keep them moist don’t cook right through, take off the heat and place in a moderate oven while you cook the onion and rhubarb
(or place on one side to rest if they are done to your liking).
Into the same frypan, turn up the heat and when hot throw in the onion and rhubarb, stir well, add any left over marinade and then turn the heat down to moderate and leave to cook through without too much stirring as you don’t want to break up the rhubarb if you can help it.
The onions and rhubarb should be cooked and caramelising after about 5 minutes. It is now ready to serve with the cutlets.
A turnip and red dragon carrot mash go well with this!