Celebrity square meals: Frankie Dettori's lamb cutlets with rosemary oil and Treviso

Serves

Everyone thinks of me as a jockey, but I try to keep busy with other things too. I do a fair bit of TV work, and I'm even about to launch a fragrance. And, of course, there's Frankie's Italian Bar and Grill in Knightsbridge, which I opened last September with Marco Pierre White. We've got plans to open a second site this September in Chiswick. It's a lot of fun running restaurants. Being a Milanese, I love food, and Frankie's gives me good access to recipes that I can then cook at home. The only trouble is, as a jockey, I can't eat as much as I'd like.

Everyone thinks of me as a jockey, but I try to keep busy with other things too. I do a fair bit of TV work, and I'm even about to launch a fragrance. And, of course, there's Frankie's Italian Bar and Grill in Knightsbridge, which I opened last September with Marco Pierre White. We've got plans to open a second site this September in Chiswick. It's a lot of fun running restaurants. Being a Milanese, I love food, and Frankie's gives me good access to recipes that I can then cook at home. The only trouble is, as a jockey, I can't eat as much as I'd like.

A 6-bone rack of lamb
1 Treviso (a kind of radicchio)
60ml olive oil, for the Treviso
20ml white-wine vinegar
An extra 60ml olive oil
10g chopped rosemary

Cut the rack of lamb into single cutlets of equal size. Trim off the excess fat, leaving a little round the meat and up the bone.

Cut the Treviso in half, lengthways and pat dry. Heat a non-stick pan and place 60ml olive oil in it. Now place the Treviso in it, cut-side-down, and fry until golden brown. Turn and do the same on the other side. Remove the pan from the heat and add the vinegar, cover with foil and allow to stand for 10 minutes.

Meanwhile add the chopped rosemary to the remaining olive oil and allow to stand.

When ready to serve, get a grill pan nice and hot, brush the cutlets with the rosemary-infused oil and season, then cook - medium is about 5 minutes. Also, reheat the Treviso in the grill pan. Serve 1 piece of Treviso with 3 cutlets per plate, and dress with rosemary oil.

Frankie's Italian Bar & Grill, 3 Yeoman's Row, London SW3, 020-7590 9999