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by Justin Woods of Castle Green Hotel, Kendal, Cumbria

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Serves 4

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Prep time: Less than 30 mins

Cooking time: 8 mins

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Ingredients

12 lamb cutlets (Nigel used Easegill Head Farm lamb)

½ tsp ground coriander

½ tsp ground cumin

pinch of salt

dash olive oil

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Salad

2 small carrots

1 cucumber

100g mange tout

100g cashew nuts

small handful coriander leaves (keep the stems for the dressing)

10 basil leaves

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Nam Jim Dressing

1 clove garlic

1 bunch coriander – stems only

pinch sea salt

2 tbsp palm sugar

1 green bird’s eye chilli

3 tbsp lime juice

3 tbsp fish sauce

2 shallots, peeled and finely chopped

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Method

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For the Salad

Peel the carrots and cut into fine matchsticks.

Slice the cucumber in half lengthways, scrape out the seeds with a teaspoon, then cut into matchsticks.

Cut the mange tout into strips.

Roast the cashew nuts, then chop roughly.

Chop the coriander leaves and the basil leaves

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For the Dressing

To make the dressing, pound the coriander stalks and roots with the garlic and the sea salt in a pestle and mortar until well crushed.

Add the green chilli, crush further.

Add the palm sugar, lime juice and fish sauce, combine well, then add the chopped shallots.

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For the Lamb

Brush the lamb cutlets with olive oil, before dusting with the spices and salt.

Grill under a hot grill or on a grill plate for 3-4 minutes on each side depending on thickness. Allow to rest before serving

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To serve – toss together the salad ingredients with the nam jim dressing, place in a large bowl and top with the grilled lamb cutlets.

Feel free to replace the lamb cutlets with some grilled tiger prawns or use some rice noodles to create a vegetarian version.