No one does lamb cutlets better than the Italians and this recipe, which comes to me by way of the great Anna Del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful that you just want to gnaw every morsel right off the bone.
And I can't tell you how heavenly these cutlets are, should you be lucky enough (and it's unlikely) to have some left over, snatched straight from the fridge the day after.
This recipe is perfect for Spring when lamb is in season. For more seasonal inspiration including Hummus with Seared Lamb and Toasted Pine Nuts and a delicious Eton Mess try these other Spring recipes from Nigella's collection.
Recipe posted by Nigella