Lamb Cutlets with Rich Red Wine Reductions
For the red wine reduction:
500 g lamb bones, (available from most butchers)
1 carrot, roughly chopped
1 sticks celery, roughly chopped
1 onion, roughly chopped
300 ml full bodied red wine
1 tbsp redcurrant jelly
1 small knob of butter
For the lamb:
1 tbsp olive oil
1 rack of lamb,
French trimmed salt and black pepper
For the minted:
peas and broad beans 300-400 g fresh broad beans, (weight in their pods), podded 300-400 g fresh garden peas, (weight in their pods),podded
1 tbsp extra virgin olive oil
1-2 tsp white wine vinegar
1-2 tsp sugar
1 handfuls fresh mint, finely chopped
- For the red wine reduction: Tip the lamb bones into a large saucepan with the carrot, celery and onion. Cover with cold water, bring to the boil then reduce the heat and simmer, uncovered, for 2-3 hours or until reduced to a flavoursome stock.
- Strain the stock into a clean pan and discard the bones and vegetables. Pour the red wine into the strained stock and simmer vigorously for half an hour or until reduced to a small quantity of rich, dark sauce.
- Stir in the redcurrant jelly and butter just before serving.
- Preheat the oven to 200C/Gas 6.
- For the lamb: Heat the oil in a heavy-based, ovenproof frying pan over a high heat. Season the lamb with salt and black pepper and sear in the hot pan for 1-2 minutes on each side until a dark golden-brown colour.
- Transfer to the oven and roast for 15-20 minutes or until cooked to your liking. Set aside to rest for 5-10 minutes before carving between into cutlets.
- For the minted garden peas and broad beans: Blanch the peas and beans in a pan of boiling, salted water for 2-3 minutes or until just tender.
- Drain then return to the pan and stir in the olive oil, vinegar, sugar and fresh mint and heat through.
- Serve the lamb cutlets with the red wine reduction and minted peas and broad beans alongside.