This week’s book is a celebration of all things citrus – Lemons And Limes by Ursula Ferrigno. I’ve chosen two sublime recipes for you to try at home this week. Don’t forget to send me photos of your efforts on Twitter @AldoZilli. Ciao!
TANDOORI LAMB CUTLETS WITH SALSA
• 150g basmati rice
• 75g tandoori paste
• 75g Greek-style yoghurt
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp zest from unwaxed lemon
• 12 French trimmed lamb cutlets (approx 600g)
For the tomato and coriander salsa:
• 200g cherry tomatoes, halved
• 1 small red onion, chopped
• Zest of 1 lemon
• 2 tbsp freshly chopped coriander leaves
• Sea salt and freshly ground black pepper
SERVES: 4 PREPARATION: 5 MINUTES
COOKING TIME: 10-15 MINUTES
Cook the rice according to the package instructions.
Preheat the grill or barbecue to high.
Combine the tandoori paste, yoghurt, lemon juice and zest in a large bowl. Add the lamb and turn to coat the lamb in the mixture. Season.
Cook the lamb on the heated grill or barbecue for 4 minutes each side, or until browned and cooked as desired. Allow to stand for 5 minutes.
To make the tomato and coriander salsa, simply combine all the ingredients in a bowl and season to taste with salt and pepper.
Serve the lamb with the rice and salsa.
KEY LIME PIE
• 12 oat cookies, approx 300g
• 150g unsalted butter, melted
• 2 large egg yolks
• 397g condensed milk
• 1 tsp sea salt
• Finely grated zest and juice of 4 unwaxed limes, plus 1 extra lime for garnish
• 250ml double cream
• A 23cm loose-based tart pan
SERVES: 6-8
PREPARATION: 15 MINUTES (plus chilling time)
COOKING TIME: 30-35 MINUTES
Preheat the oven to 160°C/320°F/Gas Mark 3.
Crush the cookies to a fine crumb and mix with the melted butter. Turn into the tart pan and press evenly up the sides and base. Chill in the refrigerator for 30 minutes.
Once chilled, transfer the pie to the preheated oven and bake for 12 minutes. Cool on a wire rack.
Place the egg yolks in a large bowl and mix well. Add the condensed milk and continue mixing. Add the salt, lime zest and juice and mix thoroughly. Pour into the cooled base and bake for 20 minutes.
Cover and chill for at least 4 hours. To serve, whip the cream and pile on top of the lime filling, then sprinkle with extra lime zest.
