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 goats’ cheese
Method
- Preheat the oven to 220ºC / Fan 200ºC / Gas 7. Place the lamb cutlets into a shallow oven-proof 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
- Pour over the lamb cutlets and roast in the oven for 20 minutes, turning halfway through the cooking time
- 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
- 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
- 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
- Serve the cutlets alongside the mashed potato, with the redcurrant sauce drizzled over the top
Recipe by www.seasonalspuds.com