Category Content - Herb Crust Lamb Cutlets

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This tender cut of lamb is topped with a nutty crust and served

with rich redcurrant sauce making it the perfect choice for an

extra special meal or dinner party.




Ingredients

50g white breadcrumbs

25g chopped hazelnuts

1 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

1 tsp olive oil

1 garlic clove, crushed

4 SQ valentine lamb chops

1 orange, squeezed

6 tbsp red wine

3 tbsp redcurrant jelly

1 tsp cornflour

4 strands redcurrants to garnish



Instructions


  1. Preheat oven to 375° F, 190° C, Gas 5. Process the breadcrumbs, hazelnuts and herbs in a food processor for 1 minute. Add the olive oil and garlic and season well. Process for a further minute.

  2. Pile the mixture on top of the seasoned steaks, stand on a wire rack over a roasting tin and cook for 20 minutes.

  3. Meanwhile, gently heat the orange juice, red wine and jelly for 3 minutes until melted. Mix the cornflour with 2tbsp water and stir in.

  4. Stir the sauce over a low heat until it thickens and clears, simmer for 1 minute thinning with a little water if necessary. Serve the lamb on warmed plates sitting in a puddle of sauce and garnish with the redcurrants.


Cook’s Tips


This attractive cut is produced by slicing an extra thick cutlet before removing the bone. It is then sliced almost but not quite in half, to give the unusual heart shape. It is a particularly flavoursome and tender cut of lamb.