Lamb Cutlets with Crudités

The Lamb

• 1 rack of lamb
• 1 garlic clove, peeled and crushed with a little salt
• 0.5 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. paprika
• Salt and black pepper
• 2 Tbsp. extra-virgin olive oil

• 1.5 cups aioli
• 2 red peppers, deseeded and cut into thick strips
• 2 heads endive, leaves separated
• 1 bunch radishes, washed
• 6 carrots, peeled and cut into long pieces
• 1.5 lb. waxy new potatoes, steamed for about 12 minutes until tender
• 1 young fennel bulb, cut into thumb-width batons
• 4 eggs, boiled gently for 8 minutes, peeled and halved

You should make your aioli in advance, then start by separating the rack into individual cutlets, cutting in between each bone. You'll probably end up with 8 cutlets.

Put each cutlet between two sheets of wax paper and bash them with the flat of a cleaver until they are only as thin as the bone will let them go. Put them in a bowl with the crushed garlic, spices, a few large pinches of salt and the oil, and rub it all together, then put the bowl in the fridge.

Prepare all the vegetables, arrange them on serving plates, and keep them under a clean, damp tea towel until you are ready to eat.

Half an hour before you are ready to cook, bring the lamb out of the fridge to come to room temperature, and season well with salt and pepper.

After half an hour, heat a griddle pan over a high heat and, once smoking, grill the lamb for one to two minutes on each side, until golden and caramelised. Alternatively, cook under a very hot grill. Rest for a few minutes, then serve with the crudités, boiled eggs, and aioli.