Orange, honey and cinnamon Lamb cutlets

 This has to be one of the best and finger licking good lamb recipes i have ever had, i was really impressed with this Ottolenghi dish and it was accompanied by a most wonderful walnut and goats cheese salad and some mini roast new potatoes.

I have tried this recipe with both lamb cutlets and lamb steaks and the outcome is always great, as always with Ottolenghi dishes these are fast to create and give maximum flavours. Start by season your lamb in salt and pepper  then make a dry fresh herb marinade and rub all over the lamb.  While the lamb is marinading prepare the salad.  Then prepare a sauce by placing all the ingredients in a pan and reducing down by two thirds.  Using a griddle pan that is nice and hot place the lamb and cook for 3-4 mins each side to give a medium rare finish

Marinade

Bunch of fresh thyme and rosemary roughly chopped

Garlic 2 cloves but as much as you prefer crushed

6 tbsp olive oil 

Sauce

125ml fresh orange juice

60ml red wine vinegar

50g honey

1 star anise

1 cinnamon stick

Salad

Fresh leaves spinach, rocket

Bunch of fresh mint leaves chopped

Bunch of fresh parsley chopped

Few good handfuls of walnuts toasted up in the oven and left to cool 

Soft goats cheese this can be warmed in the oven for 5 mins so its all gooey or left cold either way works well