Start with the salad first and set aside.
- In a large bowl add the washed tomatoes, and thin slices of the radish ( I used a mandolin to achieve this)
- Trim the ends of the asparagus, snap off the woody ends. Use a sharp vegetable peeler to peel the end of the asparagus.
- Add all salad dressing ingredients into a small bowl and whisk to emulsify. Set aside.
- Drizzle a little olive oil on the lamb cutlets and season with salt, pepper and sumac on both sides
- Cook to your liking searing in a hot skillet pan to start with.
- Once the lamb is cooked on both sides, turn horizontally to render off any fat. Remove and set aside to rest.
- Add asparagus spears into the same pan the cutlets cooked in.
- Season with salt and toss them around to char a little on all sides to begin with.
- Add water to steam the asparagus and cook for a further two minutes.
- Remove the asparagus and add into the salad bowl.
- Add salad dressing and one crumbled cube of the goats cheese.
- Toss to coat and add to your plate, add another half a cube on top and lastly some cracked black pepper.
- Plate up your cutlets and salad, a lemon wedge optional for your lamb.
Serves 1.
