NoMU recipes: lamb cutlets with roasted cauliflower, anchovy crumbs and almonds

Entertaining friends and family during the holidays doesn’t have to be a mission. These lamb cutlets sound like a dish straight off one of those restaurants with a four week waiting list, don’t they? Not quite. Although it may sound a bit on the fancy side, this is a simple dish perfect for wowing guests with your awesome kitchen skills.

Clever flavours are the trick to creating impressive meals, rather than hours of chopping, blending or emulsifying. The key to this recipe is the NoMU Lamb Fond.Fonds are great for giving sauces that sticky, meaty flavour that you only get from slowly simmering a stock for hours. And don’t underestimate the roasted cauliflower – it could well become a favourite, especially served alongside midweek meals.

Ingredients (serves 4):

1kg lamb roast (8 cutlets)
NoMU salt and pepper
Flour, for dusting
1/3 cup olive oil
3 tbsp butter, chopped
Handful of sage leaves
¼ cup white wine
¼ cup NoMU Lamb Fond
1 cauliflower, broken into florets
Zest of 1 lemon
Truffle oil (optional)
1 garlic clove, finely chopped
1 shallot, finely chopped
1 anchovy fillet, chopped
1 cup coarse breadcrumbs
¼ cup almonds, toasted

Method:

1. To make the cauliflower, combine the florets with the lemon zest and truffle oil and roast for 10 minutes or until golden.
2. To make the anchovy crumbs, heat a little oil in a frying pan and sauté the garlic and shallot until soft. Add the anchovy and stir until dissolved. Stir in the breadcrumbs and almonds until golden brown.
3. Now, grab the the cutlets, season the lamb with salt and pepper and dust with flour. Heat the oil in a frying pan and seal the lamb on all sides until golden brown. Remove from the pan and set aside.
4. Add the butter and simmer until it starts to foam, then add the sage leaves and cook for 1 minute or until crisp. Remove the leaves and drain on paper towel.
5. Deglaze the pan with the wine and NoMU lamb fond, reduce the heat and simmer for 2-3 minutes. Return the lamb to the pan and roast in the oven at 200°C for 10-15 minutes or until medium rare.
6. Allow to rest for 5 minutes before carving into chops.
7. Serve the lamb with the roasted cauliflower, anchovy crumbs, pan juices and crispy sage.

Head this way to see the full NoMU range and try these other NoMU inspired recipes.