6 Farmdrop products in this recipe
Take the lamb cutlets out of the fridge 30 minutes before cooking so they come up to room temperature.
To make the dressing, pop the garlic, gooseberries, mint, the juice from 1/2 lemon juice, 1 tbsp oil and a pinch of salt and pepper into a blender or food processor and pulse to a chunky sauce. Alternatively, use a pestle and mortar and bash into a course paste. Set aside.
Using a vegetable peeler, ribbon one of the courgettes. Chop the other into 1 inch thick discs. Place in a mixing bowl and coat with 1 tsp oil.
Flatten the cutlets with your palm so they're around 1.5 cm in thickness and season on both sides. Cook on a preheated BBQ or under a hot grill for 3-4 minutes on each side until still a little pink inside. Leave to rest for 15 minutes.
Place all the courgette pieces flesh side down on the BBQ (or under the grill) for 4 minutes until charred and golden. The ribboned courgettes will take seconds, once the charring comes through to the other side they're done.
Place the rested lamb cutlets on a platter, scatter over the charred courgettes and drizzle over the gooseberry dressing. Serve with new potatoes or your favourite grain salad.
From the Larder