8 lamb cutlets
2 tbsp (1 oz) 25 g butter
2 small shallots, chopped very finely
142 ml carton double cream (heavy cream)
4 tbsp chopped parsley
300 ml dry red wine
1 bouquet garni, to include bay leaf, rosemary, parsley and thyme
2 shallots, or 1 small onion, sliced
1 carrot, sliced
1 to 2 celery sticks, chopped
3 black peppercorns
3 white peppercorns
3 tbsp olive oil
1 tbsp (15 ml) lemon juice
2 tbsp (1 oz) 25 g butter
2 small shallots, chopped very finely
142 ml carton double cream (heavy cream)
4 tbsp chopped parsley
300 ml dry red wine
1 bouquet garni, to include bay leaf, rosemary, parsley and thyme
2 shallots, or 1 small onion, sliced
1 carrot, sliced
1 to 2 celery sticks, chopped
3 black peppercorns
3 white peppercorns
3 tbsp olive oil
1 tbsp (15 ml) lemon juice
method
1. Combine all the ingredients for the marinade in a large bowl.
2. Add the lamb to the marinade, turning to coat the cutlets. Cover and chill for 4 hours, turning occasionally.
3. Melt the butter in a heavy-based frying pan, add the cutlets and brown quickly on both sides. Add the shallots and cook for 5 minutes. Increase the heat, strain the marinade into the pan, and cook rapidly for 10 minutes, turning the cutlets occasionally, until the liquid has reduced to a few tablespoons.
4. Pour in the cream and boil rapidly for 2 minutes, stirring; sprinkle in the parsley.
5. Serve immediately, spooning the sauce over the cutlets.
2. Add the lamb to the marinade, turning to coat the cutlets. Cover and chill for 4 hours, turning occasionally.
3. Melt the butter in a heavy-based frying pan, add the cutlets and brown quickly on both sides. Add the shallots and cook for 5 minutes. Increase the heat, strain the marinade into the pan, and cook rapidly for 10 minutes, turning the cutlets occasionally, until the liquid has reduced to a few tablespoons.
4. Pour in the cream and boil rapidly for 2 minutes, stirring; sprinkle in the parsley.
5. Serve immediately, spooning the sauce over the cutlets.
serving amount
serves: 4
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