Spiced Lamb Scottadito with Radicchio, Fennel & Lemon Salad

Directions

1. Place the lamb cutlets in a large bowl or container and add the olive oil, Gewürzhaus Ostro Italian Meat Rub, garlic cloves, lemon zest and a good pinch of sea salt. Rub mix into the lamb so that the cutlets are well-coated and marinate for between 30 mins and 24 hrs in the fridge.

2. Meanwhile, prepare the salad by arranging the salad ingredients in a serving bowl. Combine the dressing ingredients in a small food processor or blender and process until smooth and season to taste.

3. Heat a large frying pan or char grill pan over a medium-high heat. Cook the marinated lamb cutlets, turning once, for around 3-4 mins on each side or until cooked to your liking. If needed, drizzle in some more olive oil.

4. While the lamb is cooking, pour the lemon garlic dressing over the salad and toss to coat.

5. Season the lamb cutlets with some more sea salt, sprinkle with the parsley and arrange wedges of lemon on the side. Serve with the radicchio, fennel and lemon salad.