8 lamb cutlets
1 clove garlic, sliced
1 medium size egg, beaten
50 g white breadcrumbs
1 - 2 tbsp spoons oil
2 tbsp (25 g) unsalted butter
4 tbsp each chopped thyme, parsley, sage and chives
2/3 cup (150 ml) 1/4 pt dry sherry
142 ml (1/4 pint) carton double cream (heavy cream)
salt and freshly ground black pepper
125 g green olives
sage leaves
1 clove garlic, sliced
1 medium size egg, beaten
50 g white breadcrumbs
1 - 2 tbsp spoons oil
2 tbsp (25 g) unsalted butter
4 tbsp each chopped thyme, parsley, sage and chives
2/3 cup (150 ml) 1/4 pt dry sherry
142 ml (1/4 pint) carton double cream (heavy cream)
salt and freshly ground black pepper
125 g green olives
sage leaves
method
1. Cut small slits in the cutlets and push in the slivered garlic.
2. Coat each cutlet with egg and breadcrumbs and chill for 20 minutes.
3. Heat the oil and butter in a frying pan, add the cutlets and brown on both sides.
4. Lower the heat and cook for 6 minutes on each side.
5. Drain on kitchen paper and arrange on a warmed serving dish; keep warm.
6. Add the herbs and sherry to the pan and boil rapidly for 2 minutes until thickened.
7. Stir in the cream, and salt and pepper to taste.
8. Spoon over the cutlets and serve immediately, garnished with the olives and sage.
2. Coat each cutlet with egg and breadcrumbs and chill for 20 minutes.
3. Heat the oil and butter in a frying pan, add the cutlets and brown on both sides.
4. Lower the heat and cook for 6 minutes on each side.
5. Drain on kitchen paper and arrange on a warmed serving dish; keep warm.
6. Add the herbs and sherry to the pan and boil rapidly for 2 minutes until thickened.
7. Stir in the cream, and salt and pepper to taste.
8. Spoon over the cutlets and serve immediately, garnished with the olives and sage.
serving amount
serves 4
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