Redcurrant Lamb Cutlets with Thyme and Goat ’ s Cheese Mash
FOOD + DRINK A Night To Remember cont ...
Redcurrant Lamb Cutlets with Thyme and Goat ’ s Cheese Mash
Recipe by : Seasonal Spuds www . seasonalspuds . com
Serves : 2 Prep time : 30 minutes , plus marinating time Cook time : 8 minutes
Ingredients :
For the lamb :
• 4 lamb cutlets
• 2 tbsp redcurrant jelly
• 40ml red wine
• 40ml orange juice
• 1 clove garlic , crushed
• 1 sprig rosemary , finely chopped
For the mash :
• 300g Maris Piper potatoes , peeled and halved
• 2 tbsp whole milk
• 2 tsp butter
• 1 tsp fresh thyme leaves
• 50g goat ’ s cheese
Method :
1 . Preheat the oven to 220 º C / fan 200 º C / gas mark 7 . Place the lamb cutlets into a shallow ovenproof dish . Whisk the redcurrant jelly , red wine , orange juice , garlic and rosemary together in a small pan and heat gently until the redcurrant jelly has melted .
2 . Pour over the lamb cutlets and roast in the oven for 20 minutes , turning halfway through the cooking time .
3 . Cook the potatoes in a pan of boiling water for about 20 minutes , or until tender . Drain in a colander and allow to steam dry for a couple of minutes . Add the milk and butter to the pan and mash using a potato masher .
4 . Add the thyme leaves and season with sea salt and plenty of freshly ground black pepper . Crumble in the goat ’ s cheese and stir together .
5 . When the cutlets are ready , set them aside keeping them warm . Skim some of the fat off the top of the redcurrant sauce using a spoon and heat the sauce from the dish in a small pan until starting to thicken .
6 . Serve the cutlets alongside the mashed potato , with the redcurrant sauce drizzled over the top .
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