Main Courses Recipes - Glazed Lamb Cutlets Recipe

Ingredients

• 12 lean lamb cutlets

• 150g/5oz redcurrant jelly

• 100ml/3 1/2fl oz dry sherry

• 2 tablespoons orange juice

• 2 tablespoons green peppercorns (finely chopped)

• 150ml/1/4pt olive oil

• Redcurrants, to garnish

Serves 4

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Method:

1. Trim the cutlets of any excess fat. Place in a large dish. In a small saucepan, melt the redcurrant jelly with the sherry, orange juice and green peppercorns. Whisk in the olive oil. Set aside to cool. Pour over the lamb.

2. Cover and marinate overnight in the refrigerator, turning once. Place the cutlets and marinade in a grill pan. Cook under a hot grill, basting frequently, and turning frequently, for about 5 minutes on each side.

3. Drain the cutlets from the cooking juices. Pat dry with kitchen paper. Cool the cutlets and refrigerate the juices. After skimming off any fat, pour the juices over the chops and garnish with redcurrants.