SPICY MARJORAM & THYME-MARINATED CUTLETS WITH PARSNIP PUREE

SERVES 4

The marinade works well with lamb leg or shoulder, chicken or pork. I do love lamb with parsnip purée but yam or pumpkin are quite special too.

12 trimmed lamb cutlets

2 garlic cloves, finely chopped

1 teaspoon sea salt

2 tablespoons chopped marjoram

1 tablespoon chopped thyme

3 tablespoons chopped flat-leaf (Italian) parsley

1 tablespoon ground cumin

½ teaspoon chilli flakes

3 tablespoons extra virgin olive oil, plus extra

freshly ground black pepper

lemon wedges

PARSNIP PUREE

60 g (2¼ oz) unsalted butter, chopped, plus extra

2 tablespoons extra virgin olive oil

1 small brown onion, finely diced

2 garlic cloves, finely chopped

4 parsnips, peeled, cored and diced

chicken stock (or water), to just cover

sea salt and freshly ground black pepper

juice of 1 lemon, or to taste

Remove the cutlets from the fridge 1 hour before cooking.

For the parsnip purée, place the butter and oil in a saucepan with a lid over medium–low heat and cook the onion and garlic slowly, without colouring, for 8 minutes or until soft and sweet. Add the parsnip and cook for a further 5 minutes, then add the stock and simmer for 30–45 minutes or until most of the liquid has evaporated. Season well, then blend to a smooth purée, adding more butter if necessary. Add lemon juice to your liking. Set aside and keep warm.

For the marinade, pound the garlic and salt to a paste in a mortar with a pestle. Add the herbs and pound for a further 2 minutes. Add the cumin, chilli flakes and oil and stir until completely incorporated.

Mix the cutlets with the marinade on a plate and leave for 1 hour to infuse.

Preheat a barbecue to medium–high, then place the cutlets on the hottest part. Cook for 2 minutes on one side, then turn over and cook for a further 1–2 minutes or until done to your liking. Transfer to a plate, cover with foil and set aside in a warm place.

Place three cutlets on each plate, mix a little extra olive oil with the juices from the resting plate and pour over the cutlets. Give a good grind of pepper. Place a spoonful of parsnip purée on each plate (or serve it in a bowl in the middle of the table).

Finish with lemon wedges on the side.

NOTE: You can change the marinade to suit your tastes. Add whatever herbs or spices you like – clove and cardamom can be a bit overpowering – and remember to keep it balanced so it tastes good. Increase or reduce the chilli to suit too.