Lamb cutlets with chili and black olives

Today I thought I'd share another gorgeous Nigella recipe from her Express Kitchen cookbook.  I marinate these in 2 bags, one with chili for the adults and one without for the kids.

Lamb cutlets with chili and black olives

Author: rachel

Ingredients

• 12 lamb cutlets

• 1 x 15ml tablespoons olive oil, plus 2 tablespoons for frying

• 3 cloves garlic, peeled and sliced

• 1 teaspoon dried chilli flakes

• 1 teaspoon dried oregano

• Zest and juice of 1 small lemon

• 1 teaspoon Maldon salt or 1/2 teaspoon table salt

• 15 black olives, pitted and sliced

• 1 long red chilli, deseeded and finely chopped (optional)

Instructions

1. Layer the lamb chops between clingfilm and flatten gently with a rolling pin or mallet. Unwrap and place the chops in a large dish, so that they all fit in a single layer.

2. Pour the 4 tablespoons of oil over the chops and add the sliced garlic, chilli flakes, oregano, lemon zest and juice. Sprinkle with the salt and the olives, then turn the rib chops in the marinade so that both sides are coated.

3. Cover and leave the lamb to marinate for 20 minutes at room temperature.

4. Heat the 2 tablespoons of oil in a large heavy-based frying pan, and add the chops, scraping off the marinade before you put them in the pan. (Reserve the marinade.) Fry them for a couple of minutes a side on quite a high heat so that they take on some colour.

5. Turn the heat down to medium and pour the reserved marinade into the pan over the now coloured chops. Add 2 tablespoons or so of water and cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well done (this will also depend on the thickness of the chops).

6. Transfer the chops to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chilli, should you feel like enhancing the dried chilli with the pep of fresh.

3.5.3208

Lower carb hamburger

This is a great easy meal that the children love.  The burger recipe comes from Nigella, although I've altered the quantities a little.  I was a bit dubious about whether or not the burgers would stick together, but they work just fine.  To lower the calories for me, I use a Michelle Bridges trick, which is to serve the burger on 1/2 a roll and hollow out the middle and fill it up with salad.  The kids, and my husband get a full bun, plus salad.

for 5 burgers, which is dinner for 4 and then a quick lunch for the next day

Ingredients

• 500g extra lean minced beef

• 2 tablespoon caramelised onions (I use Beerenberg)

• 3 teaspoons buttermilk or natural yoghurt

• 3 teaspoons salt reduced soy-sauce or tamari

• 3 teaspoons BBQ or Worcestershire sauce

• pepper

• olive oil spray

• small wholemeal burger buns (in Australia, cape seed rolls from Baker's delight are delicious)

• baby spinach

• tomato sliced

METHOD

1. Mix the minced beef with onions, buttermilk, soy and BBQ sauce. Season with pepper and divide into 5 portions. Shape by hand into burgers. I like to put them in the fridge for half an hour to firm up.

2. Lightly spray a non-stick frypan and heat on medium. Cook the patties for 5 minutes a side until browned and cooked through.

3. Toast the bun halves, line each bun with baby spinach leaves. Top with a patty and tomato.

4. Did you notice there are no fries on the side? You can have extra salad though!

5. I like to cook an extra patty for lunch the next day, to serve on a mountain bread wrap with relish, salad and tomato.

Serving size:

1 burger and bun

Calories:

319 (1342 kJ) Fat:7g  Saturated fat:2.4g Carbohydrates:30g Sugar:3.7g Sodium:677 Fiber:4g Protein:31g