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Speedy Peppered lamb Cutlets

Speedy Peppered Lamb Chops 

Ingredients:

  • 4 lean lamb chops or cutlets
  • 10ml/2tsp whole black peppercorns, crushed
  • 5ml/1tsp dried thyme
  • Salt
  • 15ml/1tbsp sunflower oil
  • 1 small onion, peeled and finely chopped
  • 150ml/¼pint good, hot lamb stock
  • 15ml/1tbsp redcurrant jelly
  • Knob of unsalted butter

 Serves 2

Difficulty Rating:**
  

Prep Time: 10 mins

Total Time: 40 mins

Instructions:

In a small bowl mix together the peppercorns and thyme. Transfer to a large, shallow plate.

Place the chops on a chopping board, season with salt and coat on both sides with the peppercorn mix.

Heat the oil in a non-stick frying pan and cook the chops for 6-8 minutes on each side. Transfer to a warm plate, cover and keep warm.

Add the onions to the frying pan and cook for 3-4 minutes, until soft and slightly coloured.

Add the stock and redcurrant jelly, bring to the boil and cook for 5-6 minutes, or until reduced by half. Remove from the heat and whisk in the butter.

Serve the chops with the sauce, Parmesan mash and seasonal vegetables.

Tips: 

During the warmer months why not cook the chops on a prepared barbecue for 12-16 minutes, turning occasionally?

Images courtesy of AHDB. 


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