Lamb rosettes


  • 4 lean lamb rosettes or cutlets
  • 1 small garlic clove, peeled and finely chopped
  • 75g/3oz preserved lemons in oil (available at larger supermarkets in jars) drained, oil reserved and roughly chopped
  • 6 radishes, topped, tailed and sliced
  • 1 x 20-25g pack flat-leaf parsley, finely chopped
  • From the Store Cupboard
  • :Salt and freshly milled black pepper
  • 10ml/2tsp rapeseed or olive oil
  • Flat or pitta breads, to serve


    step 1

    Put the rosettes or cutlets in a plastic food bag with the garlic, 25g/1oz of the preserved lemons, seasoning and the oil. Toss gently, seal and refrigerate for at least 20 minutes, or overnight if time allows.

    step 2

    Put the remaining preserved lemons and 20ml/4tsp of the reserved oil, radishes and parsley in a large bowl. Season and mix together.

    step 3

    Cook the rosettes or cutlets under a preheated grill or prepared barbecue for 6- 8 minutes on each side. Meanwhile, warm the flat or pitta breads.

    step 4

    Serve the lamb with the salad and the bread.