Tuesday, 8 November 2011

Lamb Cutlets with Port and Rosemary


3 Tablespoons olive oil
4 teaspoons Worcestershire sauce
4 boneless lamb leg steaks or 12 lamb cutlets

Sauce:
45g butter
2 - 3 sprigs rosemary, one sprig leaves finely chopped the other sprig cut whole sprig into four.
2 large garlic clove, chopped
180ml ruby port








This recipe from Nigella Lawson's wonderful website http://www.nigella.com/ inspired me to come back to basic European Cookery.  Instead of using the lamb leg steaks, I happened to have lamb cutlets on hand. I have bumped up the sauce quantities because I prefer things saucie lol ;).  This recipe serves 4.

Method:

Drizzle Worcestershire sauce over the lamb and leave to marinate whilst heating the cast iron pan with the olive oil.

 Sear the lamb on both sides to preferred rare/medium rare etc then wrap in tin foil to rest while making the sauce (the juices will evenly flow through the meat whilst resting).  Reduce heat.

Add the butter to the pan let bubble then add the chopped rosemary plus the cut stalk into the pan.  Add the chopped garlic then the port. Let this all sizzle together and reduce slightly. Turn off heat.

Unwrap lamb from foil and add juices to the sauce.  Add lamb to the pan to glaze the cutlets then arrange on plate and drizzle over remaining sauce. If desired place one sprig of the rosemary on each plate.

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