Recipe

Lamb Cutlets with Sweet Mustard Gravy

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Lamb Cutlets with Sweet Mustard Gravy

Pan-fried tender, sweet and juicy lamb cutlets and potato mash slathered in a sweet mustard gravy made with red currant jelly and wholegrain mustard. Accompanied by buttered gem squash on the side.




Ingredients to serve 2

  • 3 x potatoes - peel and dice into 2cm chunks
  • 4 x lamb cutlets
  • 1 1/2 tsp x beef stock granules
  • 1/2 cup x boiling water to dissolve beef stock granules
  • 1/2 tbsp x redcurrant jelly
  • 1/2 tbsp x wholegrain mustard
  • 2 x gem squash
  • butter, milk, salt & pepper (from your pantry)

Ingredients to serve 4

  • 6 x potatoes - peel and dice into 2cm chunks
  • 8 x lamb cutlets
  • 3 tsp x beef stock granules
  • 1 cup x boiling water to dissolve beef stock granules
  • 1 tbsp x redcurrant jelly
  • 1 tbsp x wholegrain mustard
  • 4 x gem squash
  • butter, milk, salt & pepper (from your pantry)

Method

Step 1

Dissolve the beef stock granules in the boiling water.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain, add a few splashes of milk, a knob of butter, salt and pepper to taste, and mash well. Keep warm.

Step 3

Bring another saucepan of lightly salted water to the boil. Add the gem squash and boil gently for about 10 minutes. Insert a knife to test if cooked (it should be soft). Remove and drain water when done. Keep warm.

Step 4

Place a non-stick frying pan on medium to high heat. Season the lamb cutlets well on both sides. Add a knob of butter to the frying pan and fry the cutlets for about 3 or 4 minutes on each side (turning only once), until golden brown but still pink in the middle. If you’d prefer your lamb well done, cook for about 6 minutes each side. When done to your liking, remove to a plate and cover with tin foil to rest for about 10 minutes. Retain the fat in the pan to make the gravy.

Step 5

To make the gravy, return the pan with the fat from the cutlets in to the stove on medium heat. Add the beef stock and redcurrant jelly and simmer for about 5 minutes until thick and syrupy. Now stir in the wholegrain mustard and turn off the heat.

Step 6

To serve divide the mash between the plates. Place two lamb cutlets on each plate and slather with sweet mustard gravy. Cut the gems in half, scoop out the seeds (optional) and add a pat of butter and a few twists of salt and pepper. Serve a gem squash on each plate.



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