Name: Sweet & Sour Catalan Silverbeet with Rosemary Lamb
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons coarsely chopped fresh rosemary leaves; 1 clove garlic, crushed; ⅓ cup (80ml) extra virgin olive oil; 12 french-trimmed lamb cutlets (600g); 3 green onions (scallions), sliced thickly; ⅓ cup (80ml) sherry vinegar; 2 sprigs fresh thyme; 2 tablespoons honey; ¼ cup (40g) currants; 500g (1lb) silverbeet (swiss chard), trimmed; ¼ cup (40g) pine nuts, toasted; 2 green onions (scallions), extra, sliced thinly lengthways

VMG Recipes