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Ingredients

• 2 cloves garlic
• black pepper
• 1 tbsp tomato pure
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tbsp harissa
• 3 tbsp olive oil
• 6 French-trimmed lamb cutlets
• parsley salad, (below)

• 4 courgette flowers
• 85 g ricotta cheese
• 85 g mozzarella, finely diced
• 40 g parmesan, freshly grated
• 6 basil
• 1/2 tsp freshly grated nutmeg
• black pepper

• 115 g plain flour
• 115 g cornflour
• 1 tsp salt
• 350 ml iced sparkling water
• vegetable oil, for deep-frying

• 1 large red onion, finely sliced
• 2 handfuls of flat leaf parsley
• tbsp baby capers
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp freshly grated lemon zest
• 50 ml extra virgin olive oil
• 2 tbsp finely chopped mint
• 1/2 tsp sea salt
• freshly ground black pepper

Description

For A Stylish Meal Try Antony Worrall Thompson's Recipe, Combining Lamb, Courgette Flowers And A Zingy Parsley Salad

UK TV