Lamb Cutlets with Kumquat and Redcurrant Compote recipe
ingredients
2/3 cup (150 ml) 1/4 pt water
1/4 cup (50 g) 2 oz sugar
150 g kumquats, top and slice
2 tbsp spoons redcurrant jelly
340 g pack frozen lamb cutlets, defrosted
1/4 cup (50 g) 2 oz sugar
150 g kumquats, top and slice
2 tbsp spoons redcurrant jelly
340 g pack frozen lamb cutlets, defrosted
method
1. Place the water and sugar in a small saucepan and dissolve over a low heat. Increase the heat, add the kumquats and simmer until they are soft, 10 - 15 minutes.
2. Spoon in the redcurrant jelly and cook for a further minute.
3. At the same time, place the cutlets in a hot frying pan and cook over a medium heat, turning once for 15 - 20 minutes.
4. Serve the lamb cutlets on a bed of colcannon with the kumquat compote.
2. Spoon in the redcurrant jelly and cook for a further minute.
3. At the same time, place the cutlets in a hot frying pan and cook over a medium heat, turning once for 15 - 20 minutes.
4. Serve the lamb cutlets on a bed of colcannon with the kumquat compote.
serving amount
serves 2
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