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Lamb cutlets on a creamy garlic mash with caramelised onions by Nikki Legon

Lamb cutlets on a creamy garlic mash with caramelised onions by Nikki Legon

Lamb cutlets on a creamy garlic mash with caramelised onions...

 

 

shutterstock 2775834
SERVES 4

 

12 lamb cutlets

2 red onions and 1 white onion, sliced thinly

4 large potatoes or eight smaller ones baked in the oven

salt and pepper

150ml milk

3 cloves garlic, crushed

25g melted butter

25ml red wine

50ml veal stock

2 tsp redcurrant jelly

 

 

 

METHOD

Cook the onions in a little oil and butter on a medium heat for at least 40 minutes until golden.

Cut the potatoes in half and scoop out the flesh and mash.

Blanch the garlic in 150ml of milk and 25g butter.

Add to the potatoes, beating to a smooth purée.

Fry the cutlets in a little oil and butter, seasoning with salt and pepper.

Keep warm in the oven.

Deglaze the fry pan with the red wine, stirring to collect any sucs from the lamb.

Add the veal stock, the redcurrant jelly and the onions.

Cook for 3 minutes.

Place the potato onto the plates, stack the lamb around and pour over the sauce.