Lamb cutlets with a rich red wine reduction

Method

1. For the red wine reduction: Tip the lamb bones into a large saucepan with the carrot, celery and onion. Cover with cold water, bring to the boil then reduce the heat and simmer, uncovered, for 2-3 hours or until reduced to a flavoursome stock.

2. Strain the stock into a clean pan and discard the bones and vegetables. Pour the red wine into the strained stock and simmer vigorously for half an hour or until reduced to a small quantity of rich, dark sauce.

3. Stir in the redcurrant jelly and butter just before serving.

4. Preheat the oven to 200C/Gas 6.

5. For the lamb: Heat the oil in a heavy-based, ovenproof frying pan over a high heat. Season the lamb with salt and black pepper and sear in the hot pan for 1-2 minutes on each side until a dark golden-brown colour.

6. Transfer to the oven and roast for 15-20 minutes or until cooked to your liking. Set aside to rest for 5-10 minutes before carving between into cutlets.

7. For the minted garden peas and broad beans: Blanch the peas and beans in a pan of boiling, salted water for 2-3 minutes or until just tender.

8. Drain then return to the pan and stir in the olive oil, vinegar, sugar and fresh mint and heat through.

9. Serve the lamb cutlets with the red wine reduction and minted peas and broad beans alongside.