Sandra Djohan

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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

Instructions

  • 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.
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