Top chef Nello Russo shares his recipe for rump of lamb
Last month, Italian chef Nello Russo, from Angelo's Ristorante, taught us how to make the perfect pancake. This month, we're getting a taste of lamb.
With more of us than ever cooking and entertaining at home, the pressure is on to impress your guests (and yourself) with a tasty and satisfying meal.
But in the interests of not driving yourself mad, it's always good to have a simple recipe. So we've turned to Nello Russo, the country's best Italian chef, for inspiration.
In February, Nello, who wows diners at Angelo's Ristorante in West Sunniside, showed us to make a deliciously sweet and decadent pancake for Shrove Tuesday.
Follow Nello's recipe here.
ABBACCHIO ALLO SCOTTADITO - serves four
800g lamb rump cutlets
2 tablespoons extra virgin olive oil
1 clove of garlic
1 tablespoon of rosemary leaves, chopped
Salt and pepper to taste
Lemon wedge to serve
Mix together the olive oil, garlic clove, rosemary, salt and pepper.
Cut the lamb and add it to the mix, then stir to coat them well. Leave them to marinate for 30 minutes.
Grill the marinated lamb cutlets on a high flames for 2/3 minutes on each side.
Serve hot with some lemon wedges on the side and roast potatoes, if you like.
To try more of Nello's recipes check out our index below - and click on the recipe you want to try.