Lamb cutlets with broccoli & radish salad

Ingredients:

8 lamb cutlets
2T chopped rosemary
2T olive oil
2 heads broccoli
½ c toasted almonds, chopped
25gm butter
8 radishes, sliced
4 eggs
salt and pepper
radish sprouts to garnish
fresh focaccia to serve

Method:

To make the broccoli salad:

Bring a medium size saucepan full of water to boil.
Cut the broccoli heads into small florets. Blanch in the boiling water for 2-3 mins depending on how much crunch you prefer.
Spoon the blanched broccoli into iced water to stop the cooking process.
When cold, strain and tip onto a clean tea towel leave to drain.

For the eggs, bring a small saucepan of water to the boil.
Carefully place the eggs into the simmering water, using a spoon, cover with a lid and simmer for 4 mins.
Remove from the heat, tip out the water and pour cold water over the eggs to stop the cooking process.
When cool enough to handle, peel the eggs being careful not to split the egg white to keep the runny egg yolk intact.
Keep the eggs in individual little bowls to protect them until ready to serve.

To cook the lamb cutlets:

Pat the cutlets dry with a paper towel.
Use a little of the butter to smear over them and sprinkle with rosemary and season.
Heat a frypan, add the oil and fry the cutlets for 2-3 mins each side depending on their thickness.
Remove from the pan and rest on a paper towel.

To finish the salad:

Heat a large frypan and melt the remaining butter.
Add the broccoli and almonds and toss around until slightly warm. Season.
Spoon the broccoli and almonds onto a serving platter.
Top with lamb cutlets.
Cut the soft boiled egg in half and add to the platter.
Top with sliced radishes and radish sprouts.
Serve with buttered slices of warm focaccia.