Cilantro, Mint and Honey Lamb Cutlets with Sweet Potato and Parsnip Puree

Since this Sunday, my husband, son and I have been celebrating Rosh Hashanah, which is the Jewish New Year.   During Rosh Hashanah, it is customary to eat apples dipped in honey as it stems from an old Jewish tradition of eating sweet foods in hopes for a sweet new year.

With that said, I decided to make lamb cutlets marinated with cilantro, mint, and honey to ring in the New Year.  This recipe was adapted from my favourite cookbook author and chef, Yotam Ottolenghi.  The marinade itself is sweet & spicy yet not too overpowering for the lamb. I served the lamb with a sweet potato and parsnip puree as well as a simple salad made with arugula (rocket).  I found the overall combination of the puree, rocket, and lamb to be very complementary.  The puree itself was also a great meal for my 8 month old son.

I definitely recommend all lamb lovers to try this recipe as an alternative to the traditional Sunday roast.

L'Shana Tova to all of my Jewish family and friends!

Lamb cutlets with Cilantro, mint, and honey

Makes:  4 servings (or 2 if you are a meat lover like my husband!)

Ingredients

1 kg (or 2 pounds) of lamb cutlets (or chops)- you can also french trim the lamb but not necessary
1/3 cup chopped flat leaf parsley
1/3 cup chopped mint
1/3 cup chopped coriander
4 garlic cloves, peeled
Fresh ginger, peeled and sliced & chopped (roughly 1 tablespoon)
3 red chillies, seeded
1/4 cup lemon juice
1/4 cup soy sauce
3 tablespoons honey
2 tablespoon vinegar
1/4 cup water

Directions

1.  Blend together all ingredients (except the lamb) in a food processor or a hand blender.
2.  Pour the marinade over the lamb and cover and refrigerate overnight.
3.  Once ready to cook, remove meat from the marinade.
4.  In a small saucepan, heat the leftover marinade and let simmer for 5-8 minutes.
5.  Using a griddle pan on medium high to high heat.  Spray pan with cooking spray and pan fry lamb about  3-5 minutes on each side depending on the thickness of your cutlets. (this will leave a nicely cooked pink center)
6.  Remove lamb cutlets from pan and serve with sauce (leftover marinade) on the side.

Sweet potato and parsnip puree

Makes:  4 servings

Ingredients

3 medium size sweet potatoes, trimmed, peeled and cut in half
2 parsnips, trimmed, peeled, and cut into 2 inch pieces
1 tablespoon brown sugar (optional)

Directions

1.  Place cut sweet potatoes and parsnips in large pot of water (roughly 4 cups).
2.  Bring the vegetables to boil, reduce heat and simmer partially covered until the vegetables are tender, 15 to 20 minutes.
3.  Drain well and blend in a bowl using a hand blender or food processor.
4.  Stir in brown sugar for added sweetness.