Lamb cutlets with vermouth-braised shallots, lentils and gremolata

Method

1. Heat the oil in a large frying or sauté pan with a tight fitting lid over a medium heat, then add the shallots cut-side down. Cook undisturbed for 5 minutes until turning golden then pour in the vermouth and simmer for 2 minutes. Add the stock, cover with the lid, bring to a simmer then bubble gently for 10 minutes until the shallots are very tender.
2. Meanwhile, heat a frying pan over a high heat until smoking. Season the lamb cutlets with salt and pepper then add to the pan, sitting them upright on the fatty edge. Cook for 2 minutes until the fat is golden, then cook on each of the other sides for 2-4 minutes, depending on their thickness and whether you prefer them medium or well done. Rest on a plate for 5 minutes.
3. For the gremolata, finely chop the parsley. Finely grate the garlic onto the parsley and use the same grater to zest the lemon onto it too. Add a pinch of salt and chop the mixture a little more to bring everything together.
4. tir the lentils into the onions, cook for a few minutes more to warm through, then season to taste. Serve with the lamb cutlets, scattering over the gremolata.