This is a great supper dish, or indeed a light lunch dish too! As with all simple recipes, it is the quality of the ingredients that shine through, so really try to buy the best quality lamb, preferably at a local butchers or perhaps a farmers market!
Ingredients (for four)
8 double lamb cutlets, trimmed
1 teaspoon freshly ground black pepper
4 tablespoons chopped mint
120 ml red wine
1 tablespoon wholegrain mustard
1/2 teaspoon ground cumin
for the garlic mash:
6 cloves garlic, unpeeled
6 good sized potatoes, peeled and chopped (I prefer Maris Piper or Pentland Crown varieties for mashing)
2 tablespoons butter
240 ml hot milk
sea salt
Firstly, we have to marinate the lamb cutlets. Combine the pepper, mint, wine, mustard and cumin and pour over the lamb cutlets placed in a shallow dish. Allow the cutlets to marinate for 2 hours or more.
Now the garlic mash. Place the unpeeled garlic in a dry frying pan over a moderate heat. Allow them to cook, turning occasionally, for at least 10 minutes until the skins are golden brown. Allow them to cool and then squeeze the garlic from the skins and mash to a smooth paste with a fork.
Place the peeled potatoes in a pan of boiling water and simmer until tender (12 - 15 minutes).
While the potatoes are cooking, drain and reserve the marinade from the lamb. Pour the marinade into a small saucepan and simmer over a low heat until syrupy.
Now heat a frying pan over high heat and when hot add the lamb cutlets. Cook each side for 3 minutes for medium rare, or more if you prefer well done.
Now to finish the mash, drain the mash and return to the warm pan and add the butter. Mash with a whisk and slowly add the hot milk until the potatoes are thick and creamy. Finally stir through the salt and mashed garlic.
To serve, place a pile of mash on the plates with the lamb to the side and spoon over the reduced sauce. Serve with a rocket salad or perhaps some wilted spinach leaves.
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