Recipe

Solo: Lamb Cutlets & Mustard Sauce

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Tasty sweet lamb loin cutlets, seasoned and seared in a grill pan, slathered in a delicious wholegrain mustard gravy and accompanied by brussel sprouts cooked in mustard, dill and lemon butter. 20g carbs and 692 calories per plate.

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serves 1

2
¼ tsp
¼ cup
1 tsp
1 tsp
½ cup
½ tsp
½ tsp
¼ tsp
1 tbsp
.
.

ingredients

lamb loin cutlets
beef stock granules
boiling water (for beef stock)
redcurrant jelly
wholegrain mustard
brussels sprouts - halve
yellow mustard powder
lemon juice - halve lemon and juice
dill (dried)
melted butter (from your pantry)
olive oil, salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 1

2 x lamb loin cutlets
¼ tsp x beef stock granules
¼ cup x boiling water (for beef stock)
1 tsp x redcurrant jelly
1 tsp x wholegrain mustard
½ cup x brussels sprouts - halve
½ tsp x yellow mustard powder
½ tsp x lemon juice - halve lemon and juice
¼ tsp x dill (dried)
1 tbsp x melted butter (from your pantry)
. x olive oil, salt & pepper (from your pantry)
. x tin foil (from your pantry)

Method

Step 1

Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each lamb cutlet with salt, pepper and olive oil. Place cutlets in hot pan and sear for 3 minutes either side until golden and still pink in the middle. Adjust time to suit your preference. Important – only turn cutlets once using tongs (or spoons). Cutlets should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes.

Step 2

Place brussels sprouts in a saucepan with a small amount of lightly salted water. Cover and steam for about 10 minutes until tender (but still a little crunchy). Combine butter, yellow mustard powder, lemon juice, dill, salt and pepper. Drain brussels sprouts. Add butter mixture and mix well. Keep warm.

Step 3

Add the beef stock, redcurrant jelly and any resting juices from the lamb cutlets to the pan (the one you used to cook the lamb cutlets). Simmer on medium heat for 5 minutes until syrupy. Add the wholegrain mustard, simmer for a few seconds more, and then season to taste.