Redcurrant lamb cutlets with thyme & goats’ cheese mash

Marinated and cooked in a redcurrant jelly, red wine, orange juice, garlic and rosemary, these lamb cutlets are served perfectly with a rich goats' cheese mash.

This recipe was created by Laura Higgins .

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

30 minutes

COOKING TIME

8 minutes

SERVES

Serves 2

Ingredients

4 lamb cutlets
2 tbsp redcurrant jelly
40ml red wine
40ml orange juice
1 clove garlic, crushed
1 sprig rosemary, finely chopped

For the mash

300g Maris Piper potatoes, peeled and halved
2 tbsp whole milk
2 tsp butter
1 tsp fresh thyme leaves
50g goats’ cheese

Method

Preheat the oven to 220ºC / Fan 200ºC / Gas 7. Place the lamb cutlets into a shallow oven-proof dish. Whisk the redcurrant jelly, red wine, orange juice, garlic and rosemary together in a small pan and heat gently until the redcurrant jelly has melted

Pour over the lamb cutlets and roast in the oven for 20 minutes, turning halfway through the cooking time

Cook the potatoes in a pan of boiling water for about 20 minutes, or until tender. Drain in a colander and allow to steam dry for a couple of minutes. Add the milk and butter to the pan and mash using a potato masher

Add the thyme leaves and season with sea salt and plenty of freshly ground black pepper. Crumble in the goat’s cheese and stir together

When the cutlets are ready, set them aside keeping them warm. Skim some of the fat off the top of the redcurrant sauce using a spoon and heat the sauce from the dish in a small pan until starting to thicken

Serve the cutlets alongside the mashed potato, with the redcurrant sauce drizzled over the top

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