Parsley

Parsley is native to the Mediterranean region of southern Europe and western Asia. The herb has been cultivated for over 2,000 years, and prior to being used in food, it was typically used for medicinal purposes due to being rich in anti-oxidants. However, the ancient Greeks used it for decorating tombs and making wreaths for the winners at the Isthmian games, due to viewing the herb as a sacred plant.

The most common and well-known use of Parsley is garnishing, something that can be traced back to ancient Roman times when they would wear parsley around their necks as it was thought to absorb food odours. The modern use of parsley as a garnish comes from the belief that chewing a few of the fresh leaves freshens the breath after a meal.

Parsley is very easy to grow only requiring a moderate amount of water, a little shade and room to grow. There are 2 types of parsley, flat and curly, however curly is much more robust. You can grow parsley by seed or from a small starter plant — the beauty of it is you can cut it and it regrows.

Lamb Cutlets with Parsley (4 people)

You will need:

• Handful of oats
• 1 lemon
• Tbsp of olive oil
• Handful of parsley
• 1oz of parmesan
• Lamb cutlets

Method:

1. Heat oven to 220C/200C fan/gas 7.
2. Make the topping: combine oats, lemon zest and juice, seasoning, olive oil, parsley and stalks, and grated parmesan in a blender and blend until finely chopped.
3. Heat a pan with olive oil until smoking, then sear the lamb cutlets on all sides.
4. Put on a tray and coat with the topping (put the topping on the fat to stop the meat drying out).
5. Bake for 20–30 minutes depending on how you like your lamb. Rest on a plate for 5 mins then serve with a wedge of fresh lemon.

Be sure to tag @GrimscoteManor in photos of your delicious lamb cutlets!