Lamb cutlets with minty mustard crosnes

Arthur Potts Dawson cooks the latest delicacy to hit the markets, crosnes (pronounced crones) also known as Chinese artichokes
By Arthur Potts Dawson
Lamb cutlets with minty mustard crosnes
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 6 lamb cutlets
  • olive oil
  • handfuls crosnes (Chinese artichokes), top and tailed
  • bunches of mint, chopped
  • 2 tbsp grain mustard


1. Heat a griddle pan until very hot. Season the lamb cutlets and cook on the griddle for 2-3 minutes each side, or until cooked through.

2. Meanwhile bring a pan of water to the boil. Add a pinch of salt and a slug of olive oil. Add the crones and cook for 4 minutes. Drain and put in a bowl of iced water to refresh.

3. Drain the crosnes again and put in a bowl with the mint, mustard and a big slug of olive oil. Mix well.

4. When the lamb is cooked, add to the bowl and mix so everything is coated. Arrange on a plate and serve while still hot.

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