LAMB CUTLETS WITH WARM MINT SAUCE
Ask your butcher for "Frenched” lamb racks. The term refers to the process performed by the butcher of removing excess fat and cleaning and trimming the rib bones. A lamb rack will yield eight cutlets.
60ml (4 tbsp) olive oil, plus extra for greasing fry pan
1 + 1/2 large cloves garlic, crushed
1/4 tsp flaky salt
1/4 tsp freshly ground black pepper
3 Frenched lamb racks (cut into single cutlets)
265ml (1 cup + 1 tbsp) sauvignon blanc
530ml (2 cups + 2 tbsp) chicken stock liquid
3/4 cup thinly sliced mint leaves
2 tsp white wine vinegar
flaky sea salt
freshly ground black pepper
- Place oil, garlic, salt and pepper into a medium-size bowl and combine. Add cutlets and rub lamb with oil mixture.
- Place a large heavy-based fry pan on a medium to high heat and heat till hot. Smear extra oil on base of pan just to grease.
- Add lamb cutlets, a few at a time so that they are not touching in the fry pan, and cook for 2 minutes, or till browned. Turn over and cook the second side for two minutes or till lamb is browned and cooked medium-rare.
- Remove lamb from fry pan onto a warmed plate and leave to rest, away from heat, with the fry pan covered with a heavy tea towel while you make the sauce.
- To make the Warm Mint Sauce: Pour sauvignon blanc into hot fry pan, still set over the medium to high heat, and bring to the boil, scraping any residue of lamb browning from the base of the fry pan . Reduce heat to medium and simmer to reduce liquid to about 3-4 tablespoons.
- Pour in chicken stock, bring to the boil and simmer till liquid has reduced by half. It should look a little syrupy.
- Add mint and white wine vinegar.
- Return the cutlets to the pan with any meat juices and swish cutlets around to cover generously with the sauce. Season with salt and pepper to taste.
- Serve lamb and sauce immediately.