1. Mash curry cubes, cognac and olive oil into a paste and rub into lamb cutlets. Refrigerate overnight.
2. Rinse off marinade and pat dry with paper towels. Let the cutlets come to room temperature. Lightly salt and pepper the meat.
3. Lightly coat a heavy skillet with olive oil and heat over high heat till smoking-hot. Sear the cutlets on both sides till medium rare (about two minutes in total).
4. Rest lamb for a minute before plating.
RISOTTO
Ingredients
1 large onion, chopped
2 cloves garlic, finely chopped
1 Tbs butter
1 Tbs olive oil
1 cup short grain rice
60ml white wine
75g parmesan, finely grated
1 litre chicken stock, kept at a simmer freshly ground black pepper
Method
1. Put onions, garlic, butter and olive oil in a large saucepan and sweat over medium heat.
2. Add rice and stir. Add wine and stir.
3. Add a ladle of stock and stir till it is absorbed.
4. Repeat step 3 till rice grains are cooked, about 12 to 15 minutes.
5. Add parmesan by the handful, stirring with each addition. Season to taste with black pepper.
ROSEMARY OIL
Ingredients
1 handful rosemary
150ml extra virgin olive oil
Method
1. Blend oil and rosemary thoroughly in a blender and allow to infuse in the refrigerator overnight.
2. Filter the oil by passing through a funnel lined with a paper towel.
Plating
1. Put a pile of the risotto in the centre of a plate.
2. Rest the lamb on one side of the risotto.
3. Put a few drops of rosemary oil on the risotto and use it to decorate the plate.
4. Garnish with a sprig of rosemary.
Verdict: The lamb cutlet is kick-ass scrumptious: perfectly tender and subtly flavoured. I could have eaten three more. The risotto is marvellous too: creamy but with each grain gorgeously firm. Sigh.
