I am very fond of lamb and have several favourite recipes which use it. This one is taken from New Entertaining by Donna Hay (Merehurst, £14.99). The amounts in her recipe are for 4 people; for 6, use
12 cutlets and adjust other quantities accordingly. I usually serve it with peas a la frangaise (see below).
8 double lamb cutlets, trimmed of fat 1 teaspoon cracked black peppercorns
3 tablespoons chopped mint 120ml red wine
1 tablespoon wholegrain mustard 4 teaspoon ground cumin
Forthe garlic mash
6 cloves garlic, unpeeled
6 mashing potatoes, peeled and chopped
290ml hot milk
Pinch sea salt
Place the lamb cutlets in a shallow dish. Combine pepper, mint, wine, mustard and cumin and pour over lamb. Allow cutlets to marinate for at least 30 minutes, preferably 2 hours.
To make the garlic mash, place the unpeeled garlic in a dry frying pan over a medium heat. Cook, turning occasionally, for 10 minutes or until golden brown; then cool. Squeeze the garlic from the skins and mash with a fork. Place the. potatoes in a saucepan of boiling water and simmer until tender – about 6 minutes. Meanwhile, pour the marinade into a small saucepan and reduce it over a low heat until it is syrupy. Heat a frying pan over a high heat; add the lamb and cook for 2-3 minutes on each side or until cooked to your liking.
To finish the mash, drain the potatoes, return them to the warm pan with the butter, and mash with a whisk while slowly adding the milk until thick and creamy. Stir in the salt and the mashed garlic.