Lamb cutlets

Method

1. For the sauce: lightly fry the shallots and garlic in most of the butter, then add the red wine, vinegar and redcurrant jelly and cook over a high heat to reduce by half.

2. Add the tomato purée, cook for a minute or so, then pour in the stock, boil to reduce slightly, and season.

3. Add the strips of ham, tongue, gherkin, beetroot and egg white to the sauce. Stir in the remaining butter and remove from the heat.

4. For the lamb: remove all fat from the rack of lamb, cut into cutlets and slightly flatten with a mallet.

5. Season the lamb cutlets. Heat the butter and oil in a pan over a medium heat and gently fry the cutlets until golden on each side. Serve the sauce around the lamb cutlets.

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Ingredients

For the sauce

2 Shallots, finely chopped
2 garlic cloves, finely chopped
100g Butter
25ml Red wine
5 tbsp red wine vinegar
2 tbsp redcurrant jelly
2 tbsp tomato purée
300ml lamb stock, or jus
100g cooked ham, cut into thin strips
50g ox tongue, cut into thin strips
50g gherkin, cut into thin strips
50g cooked Beetroot, cut into thin strips
1 hard-boiled egg, shredded white only

For the lamb

1x6 bone rack of French-trimmed Lamb
knob of Butter
1 tbsp vegetable oil
20g plain flour

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