The Colour of Love Part 2 - lamb cutlet & grilled radicchio with gorgonzola sauce

If ... red roses are not your cup of tea ... express your love on Valentine's Day discreetly with a dinner that hints at romance in the most delicious way...

Recipes --> lamb cutlet & grilled radicchio with gorgonzola sauce

The theme of red is carried through in this course with tender lamb meat in blushing pink, and red-leafed radicchio, a popular Italian salad vegetable. Try not to overcook the lamb to keep its pink colour.

4 lamb cutlet

2 sprigs thyme

2 tablespoons olive oil

Salt and pepper to taste

For The Radicchio :

1raddichio, quartered

2 tablespoons olive oil

Salt and pepper to taste

For The Gorgonzola Sauce :

100ml UHT cream

50g gorgonzola cheese chopped parsley, for garnish

To Prepare Lamb Cutlet :

Marinate the lamb cutlets with thyme, olive oil and pepper for 15 minutes. Heat up the grill pan until hot and grill both sides of the cutlet until cooked to the desired doneness (about 2 minutes per side for medium rare). Season with salt. Place in a warm spot to rest while cooking the
radicchio.

To Prepare Radicchio :

Drizzle radicchio with olive oil, season to taste and toss. Heat up the grill pan until hot and grill all sides until cooked, about 1 minute at high heat.

To Prepare Sauce :

Combine the cream and cheese in a saucepan and heat, stirring, until the cheese melts.

To Finish :

Arrange lamb and radicchio on a plate. Drizzle the sauce on the radicchio. Garnish with
chopped parsley and serve.