Spiced Lamb Scottadito with Radicchio, Fennel & Lemon Salad

Ingredients

• 12 lamb cutlets

• 3 tbsp extra virgin olive oil, plus more if needed

• 4 tsp Gewürzhaus Ostro Italian Meat Rub

• 3 cloves garlic, flattened

• Finely grated zest of a lemon

• Sea salt

• Finely chopped flat leaf parsley, to serve

• Lemon wedges, to serve

Radicchio, fennel and lemon salad:

• 10 radicchio leaves, roughly torn

• 1 bulb fennel, thinly sliced, fronds removed

• 2 sticks celery, finely sliced

• Small handful of mint leaves, torn

• 65g roasted hazelnuts, roughly chopped

Lemon and garlic dressing:

• Lemon and garlic dressing:

• 1/2 small lemon, seeds removed and roughly chopped

• 1 clove garlic

• 1 tsp Dijon mustard

• 1/2 tsp honey

• Sea salt and black pepper