I may moan about the rain… I do live in Manchester after all, but in all honesty I do quite like Winter! Mainly for the fact that it is totally acceptable to indulge in hearty meals… homemade Cottage Pie is a house favourite and what Liv and I tucked into tonight.
Recently I was informed that from today, 16th September to 22nd September it’s Red Tractor Week and to celebrate Anne Shooter (Daily Mail Food Writer) has rustled up some amazing recipes. I drooled looking over them all but managed to choose a yummy recipe that I would like to try and also share with you!
‘Red Tractor, run by not-for-profit organisation Red Tractor Assurance, is recognised as the UK’s leading quality food assurance mark covering food safety, quality and traceability. Put simply, Red Tractor means Great Food, Great Farming.
Red Tractor is backed by farmers and growers, food producers, processors and packers who are independently inspected to ensure they are meeting responsible standards of production relating to food safety and traceability, animal health & welfare and environmental protection.
The Union Flag in the Red Tractor logo provides an independently verified assurance to consumers of the product’s provenance/origin and shows the food is traceable back to UK farms. ‘
The recipe I would like to share is:
Sweet mustard-crusted Red Tractor Lamb Cutlets with Green Bean and Asparagus Salad
8 small loin Red Tractor Lamb Chops
Salt and freshly Ground Pepper
1 tablespoon Red Tractor rapeseed oil
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 tablespoon chopped Red Tractor flat-leaf parsley
1/4 teaspoon chopped thyme
For the salad:
150g Red Tractor green beans
Bunch of Red Tractor asparagus
2 tbsp cider vinegar
6 tbsp Red Tractor rapeseed oil
Pinch Red Tractor sugar
Handful mint leaves, chopped
Zest of one lemon
1. Preheat the oven to 200C/400F. Season the lamb chops with salt and pepper.
2. In a small bowl, mix together the honey, mustard and chopped herbs. Spread the mixture onto the chops and roast for eight to ten minutes, depending on how well done you like your lamb.
3. Meanwhile, bring a large pan of salted water to the boil and add the beans and asparagus. Cook for two minutes until they are just cooked, then rinse well in very cold water. Drain well and put in a bowl.
4. In a small bowl, whisk together the vinegar, oil, sugar and salt. Taste and adjust the seasoning accordingly, then pour over the beans and asparagus and toss well.
5. Arrange on a platter and top with mint leaves and lemon zest.
6. Serve the lamb cutlets with the salad.
I am a huge lover of Lamb and this healthy(ish) recipe sounds divine. This dish serves 4, though in all honesty I could eat the whole meal! 🙂
More information can be found on the Red Tractor site – where you can also Join to become a Red Tractor Recruit. Top recruits will earn a place at a bonfire to be held at Alex James’ farm in February… as in THE Alex James from Blur… ARRRR!! I am joining now 🙂
If you want assurance from your foods make sure you look for this symbol on the foods you shop for!
1/4 teaspoon chopped rosemary