Recipe Favourites Meat French lamb cutlets with redcurrant jus

French lamb cutlets with redcurrant jus 

Ingredients

8 French lamb cutlets

Salt & freshly ground pepper, to taste

4 tbsp redcurrant jelly

1 tsp crushed garlic

5 tbsp beef stock

Olive oil for brushing

Method
Pre-heat a *Calphalon One 30cm Everyday Pan over medium heat for between 5-7 minutes, or until you can feel the heat off the pan when a hand is held approximately 30cm above.

Brush one side of the lamb cutlets with olive oil and season with salt and freshly ground pepper. Place in the pan oiled side down. Cook for 3-4 minutes or until a rich brown colour, turn over and continue to cook for a further 1-2 minutes.

Remove lamb from pan and keep warm. Replace the pan over medium heat; deglaze using the beef stock scraping the 'fond' (browned bits) off the bottom. Stir in garlic and redcurrant jelly, bring to a boil and reduce to a sauce like consistency.

Arrange cooked lamb cutlets on four warmed serving plates and spoon sauce around them. Serve immediately with fresh seasonal vegetables.

SERVES 4

*Calphalon One 35cm Everyday Pan.  RRP $329.00