Nigella Lawson’s redcurrant and mint lamb cutlets
This is a recipe from Nigella Lawson’s new book Kitchen: Recipes from the Heart of the Home, packed with ideas for the sort of food that makes life easier at the end of a long day in the time-strapped week, along with dozens of comforting recipes that help you unwind with family or friends. There are step-by-step pictures, and kitchen snapshots, some of them taken by Nigella Lawson in the course of writing the book.
My mother often used to make a kind of faux Cumberland sauce to go with lamb chops. She’d dollop some redcurrant jelly into a bowl, grate in a little orange zest and squeeze in a little juice, then stir in some freshly chopped mint, or dried mint if there were no fresh. Somehow, it worked, and this is simply a development along the same lines. Impatience, I have learnt, can be an inspirational prompt to the cook. Laziness is accounted for, greed rewarded: that’s a result.
1 x 15ml tablespoon garlic oil
6 lamb cutlets
juice 1 clementine/satsuma (approx 75ml)
1 x 15ml tablespoon redcurrant jelly
dash Worcestershire sauce
dash red wine vinegar or sherry vinegar
salt and pepper, to taste
small bunch or packet fresh mint, finely chopped
Heat the oil in a frying pan and cook the lamb for about 2-4 minutes a side, depending on how you like them and on the thickness of the cutlets. Remove the cutlets to a large piece of foil and make a baggy package, though sealing it tightly, and keep on a warm plate. Turn the heat down to low, then whisk in the clementine or satsuma juice, redcurrant jelly, Worcestershire sauce, vinegar, salt and pepper. Take the pan off the heat. Unwrap the foil parcel, divide the cutlets between 2 warmed plates, and pour into the pan any juices that have collected under the waiting cutlets. Whisk well, then pour this over the cutlets. Sprinkle with about 2 tablespoons chopped mint, and offer more on the table to eat with the supper.