Photo: Emiliano Vittoriosi
Charcoal-grilled lamb cutlets, broad bean and chilli mash and warm garlic and mint dressing
9 ingredients
20 min + 20 min
Serves 6
openrecipes
These mini chops make a brilliant addition to a tapas menu, from London's Opera Tavern's head chef Ben Tish
Estimated Nutrition (whole recipe, rough)
536
Calories
26g
Protein
46g
Fat
4g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Broad Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- unsalted butter
- extra-virgin olive oil
- 175g broad beans , double podded
- ½ red chilli , seeded and finely chopped
- 1 shallot , finely chopped
- 1 garlic clove , finely sliced
- 1 tbsp red wine vinegar
- mint leaves from 1 sprig, chopped
- 12 lamb cutlets
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes