Tuesday, 8 November 2011
Lamb Cutlets with Port and Rosemary
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.
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.