Nigella Lawson’s redcurrant and mint lamb cutlets
  • Servings: 2
  • 1 x 15ml tablespoon garlic oil
  • 6 lamb cutlets
  • juice 1 clementine/satsuma (approx 75ml)
  • 1 x 15ml tablespoon redcurrant jelly
  • dash Worcestershire sauce
  • dash red wine vinegar or sherry vinegar
  • salt and pepper, to taste
  • small bunch or packet fresh mint, finely chopped
  1. Heat the oil in a frying pan and cook the lamb for about 2-4 minutes a side, depending on how you like them and on the thickness of the cutlets. Remove the cutlets to a large piece of foil and make a baggy package, though sealing it tightly, and keep on a warm plate. Turn the heat down to low, then whisk in the clementine or satsuma juice, redcurrant jelly, Worcestershire sauce, vinegar, salt and pepper. Take the pan off the heat. Unwrap the foil parcel, divide the cutlets between 2 warmed plates, and pour into the pan any juices that have collected under the waiting cutlets. Whisk well, then pour this over the cutlets. Sprinkle with about 2 tablespoons chopped mint, and offer more on the table to eat with the supper.