Speedy Peppered lamb Cutlets
Speedy Peppered Lamb Chops
- 4 lean lamb chops or cutlets
- 10ml/2tsp whole black peppercorns, crushed
- 5ml/1tsp dried thyme
- 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
Prep Time: 10 mins
Total Time: 40 mins
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.
During the warmer months why not cook the chops on a prepared barbecue for 12-16 minutes, turning occasionally?
Images courtesy of AHDB.