Served With White Beans, Asparagus and Minted Pesto
Serves 4
Ingredients
- For The Lamb
- 8 Fully Trimmed Lamb Cutlets
- Sprig of Picked Rosemary
- Sprig of Picked Thyme
- 1 Clove of Peeled Garlic
- Tsp. Olive Oil
- Tsp. Lemon Juice
- Tsp. Honey
- Malden Sea Salt & Freshly Ground Pepper
For The Warm Salad
- 1 Bunch of Peeled and Trimmed English Asparagus
- 100g Trimmed Green Beans
- 100g Frozen Cannellini Beans (Substitute For Tinned If You Wish)
- 100g New Potatoes
- ½ Red Onion
For The Pesto
- 1 Garlic Clove, Roughly Chopped
- Handful of picked Basil Leaves
- Handful of Picked Mint Leaves
- 25g Toasted Pine Nuts
- 25g Grated Parmesan
- 125ml Extra Virgin Olive Oil
- Juice ½ Lemon
Method for the pesto
- In a food processer, blend all ingredients together and season to taste. Set to one side.
Method for the lamb cutlets
- In a pestle and mortar, pulp ingredients and generously rub over the lamb cutlets keeping the bones as clean as possible, season and set aside.
Method for the warm salad
- Cook, refresh and drain the potatoes, asparagus, green beans and cannellini beans separately.
- Finely dice the red onion and combine with all of the vegetables.
- Heat the grill to a high heat and grill the lamb cutlets for a couple of minutes on each side until cooked to your liking, set aside to rest in a warm oven.
- Meanwhile heat a heavy based frying pan, add a drop of olive oil, sauté the salad vegetables for a few minutes and add a few spoonful’s of pesto. Season to taste.
To Serve
- Place salad on 4 warm plates, add the cutlet’s and drizzle with a little more pesto if required.
- Garnish with fresh mint.
This recipe is provided by Tim Harrington, Executive Chef, Lord’s
Name: Tim Harrington
Job title: Executive Chef
Time at Lord’s: 3 ½ years
Catering background
I took O level home economics at school as I knew I wanted to be a chef aged 13 and I joined the Royal Air Force at 16 to learn my trade. After eight years I moved to London where I worked in high end business and industry staff feeding facilities, events and corporate hospitality. I became Executive Chef at the Royal Opera House where I spent five years ahead of starting at Lord’s in April 2012.
Signature dish
Many spring to mind however working at Lord’s as in-house caterer gives us the opportunity to use top quality seasonal food, sourced directly from producers during the winter months in preparation for the new season. If I had to choose one it would be new season trio of lamb using the neck, belly and best end, poached asparagus and minted Jersey Royals.
Biggest achievements at Lord’s
- Re designing the meeting and events and summer cricket menus working alongside a great group of talented chefs.
- The Bicentenary celebrations of the venue in 2014 were fantastic.There was a marquee built on the pitch and some very high profile events took place.
- Helping to design WG’s, our new public catering outlet. It’s been a huge success this season and has pushed the boundaries of public catering within sports arena.
- Designing the Mound Stand Level 3 kitchen and opening an a la carte restaurant for our debenture holders.
Plans for future catering at Lord’s
Staying ahead of the field and keeping Lord’s at the top of its league for food and hospitality.