Luke Thomas is an amazing young chef who's building a pretty fearsome reputation for himself in some of Europe's most exciting restaurants.
He's just opened Luke's Dining Room, at Sanctum on the Green, near Marlow in Berkshire after working alongside top Michelin-starred chefs like Heston Blumenthal at The Fat Duck.
This is pretty incredible considering he's only 18-years-old!
To celebrate the amazing produce of his home in Wales, Luke has developed this lamb cutlets recipe that will look amazing at the centre of a dinner party table. All you need now is a glass of wine and some room for dessert...
Welsh Lamb Cutlets with Salsa Verde
Cook Time: 15 mins
For the Welsh Lamb:
12 Welsh Lamb cutlets
Salt and freshly ground black pepper
Small bunch rosemary
4 garlic cloves
For the salsa verde:
2 handfuls of green herbs (basil or parsley)
100ml olive oil
3 anchovy fillets (optional)
3 garlic cloves
1 tablespoons of capers
1 teaspoon grain mustard
1 tablespoon white wine vinegar
Firstly, heat a griddle pan on the stove.
Now take a tray and put in the Welsh Lamb cutlets, drizzle with olive oil and season with salt and freshly ground black pepper. Next, add the rosemary and garlic cloves.
Place the Welsh Lamb into the griddle pan and leave for a few minutes before you turn, it's important to allow them to brown and caramelise.
Turn over the Welsh Lamb and cook for a further 2 minutes then remove from the stove, place onto a plate and pour over the pan juices and leave to rest.
For the salsa verde, put everything apart from the olive oil into a blender or food processor and blitz. Gradually pour in the olive oil to make a nice dressing consistency.
To serve, place the Welsh Lamb on a big plate and scatter over the salsa verde dressing.
Dress with some leaves and some baby potatoes
What do you think of this beauty?
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