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