Grilled lamb cutlets with cannellini mash and fresh herbs

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 16
Servings 4
Time

Ingredients

  • 1
    kg
    lamb cutlets, trimmed the French way (ask your butcher to do this for you)
  • 15
    ml
    olive oil
  • 5
    ml
    butter
  • salt and white pepper
  • 4
    sprigs fresh rosemary
  • BALSAMIC SAUCE
  • 500
    ml
    balsamic vinegar
  • 1
    sprig rosemary
  • 30
    ml
    sugar
  • 100
    g
    butter, chilled and cut into cubes
  • CANNELLINI BEAN MASH
  • 15
    ml
    olive oil
  • 5
    ml
    fresh garlic, chopped
  • chopped mixed fresh herbs (rosemary, sage and thyme)
  • 400
    g
    cannellini beans
  • 15
    ml
    butter
 

Method

 
BALSAMIC SAUCE Cook balsamic vinegar, rosemary and sugar in a saucepan over medium to high heat. Reduce by a third or until syrupy. Cool for 5 minutes, then beat in chilled butter until mixture is slightly thickened and glossy. Remove rosemary and pour into a sauce boat. LAMB CUTLETS Heat an iron frying pan and add olive oil and butter. When foaming, add cutlets, turning after 2 minutes. Season and add rosemary, turn and season other side. Cook until pink, then set aside. CANNELLINI BEAN MASH Heat oil in a pan, add garlic, fresh herbs and drained beans (reserve liquid). Cook until warmed through, then mash in the pan. Add a little reserved liquid if too dry. Transfer mash to serving dish. Add butter and keep warm. To serve: Arrange cutlets on top of mash keeping bones upright. Surround the mash with oven-roasted vegetables with balsamic sauce. Serves 4
 

Read more on: shallow-fry  |  lamb
 

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