SPRING Lamb Cutlets

Spring lamb cutlets are cut from the rack, the most tender part of the animal because the muscle does almost no work, and spring lamb is young, so the flavour is mild and delicate. This is the exception to lamb's low-and-slow rule: cutlets want fast, high heat. Around 25g protein per 100g cooked. Sear over a very hot grill or pan for 2 to 3 minutes a side, then rest for 5 minutes; cook them past medium and you waste a premium cut. Season simply with salt, pepper and rosemary and let the meat lead. They make an elegant main at three to four per person, or refined finger food eaten straight off the bone. A herb crust suits them well for a special occasion.