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Lamb Cutlets with Creamy Herb Sauce

8 Tenderloin Lamb Cutlets
1 Clove garlic; sliced
1 Egg; (size 3) beaten
50 g Fresh white breadcrumbs; (2oz)
1 tb Olive oil; up to 2
4 tb Freshly chopped mixed herbs
150 ml Dry sherry; (1/4 pint)
142 ml Double cream; (5 fl oz)
Salt and freshly ground black pepper
125 g Green olives to garnish; (optional) (4oz)

Make small slits in the cutlets and push in the sliced garlic. Coat each cutlet in egg and breadcrumbs, and chill for 20 minutes.

Heat the oil and butter in a large frying pan and brown the cutlets on both sides. Lower the heat and cook for 6 minutes on each side. Transfer to a warm serving dish and keep warm.

Add the herbs and sherry to the pan and boil rapidly for 2 minutes until thickened. Stir in the cream and seasoning to taste.

Spoon over the cutlets and serve immediately. Garnish with olives (optional).

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