Recipes

Garlic and Rosemary Lamb Cutlets Recipe

Garlic and Rosemary Lamb Cutlets Recipe Garlic and Rosemary Lamb Cutlets with Boudin Noir and Spring Greens created by Kevin Mulraney at Burn Hall Hotel

Ingredients

Serves 10
  • For the lamb cutlets:
  • 30 lean trimmed lamb cutlets
  • 10 cloves garlic, crushed
  • 4tbsp wholegrain mustard
  • 8 fresh sprigs of rosemary, crushed
  • 1L of your favorite red wine
  • 400g boudin noir or morcilla sausage
  • Salt
  • Freshly ground black pepper
  • For the sauce:
  • 600ml hot beef stock
  • 5tbsp redcurrant jelly
  • For the spring greens:
  • 1kg spring greens, stalks removed
  • finely shredded
  • 75g butter
  • 125g flaked almonds, toasted

Instructions

For the lamb:
1. Season the meat and set on a large deep tray. Combine the garlic, mustard and rosemary, and coat the lamb with the mixture. Pour over the wine. Cover and marinate for at least 3 hours in the fridge, preferably overnight.

2. Slice the sausage to the thickness of a pound coin. Set aside.

For the sauce:
3. Place the marinade in a pan and simmer over a medium heat for 2-3 minutes.

4. Add the stock and redcurrant jelly. Simmer and reduce until a syrupy consistency is achieved. Set aside.

For the spring greens:
5. Sauté in butter for 2 minutes until softened. Season. Stir in almonds, fry for a further 2 minutes over medium heat. Just before serving add a pinch of black pepper.

To serve:
6. Grill or pan fry the cutlets for 2 minutes on each side, with the sausage. Allow to rest for 5 minutes.

7. Place the cabbage in the centre of a warmed plate.Arrange the cutlets on top and place 3 sausage slices around it. Spoon over sauce and serve.


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