John Torode's delicious lamb cutlets
John Torode cooks up some delicious lamb cutlets with minted peas and potatoes - live from the stunning backdrop of Klis Fortress.
Lamb Cutlets, Peas and Potatoes with Red Wine and Mint
Serves: 4
Ingredients
12 good size lamb cutlets, well-trimmed 20ml olive oil 100g butter2 sprigs rosemary 12 small potatoes, par-boiled 2 cloves garlic, gratedJuice and zest of 1 lemon 1 tsp plain flour 200ml red wine100ml stock or water300g peas 1 bunch flat parsley, chopped Small handful fresh mint, chopped 200g Paska Skuta cheese (or ricotta)Salt and pepper
Method
1. Set a large frying pan over a high heat.
2. Rub the cutlets with the olive oil and season well. Once the pan is hot, lay the cutlets carefully onto the pan. Add half of the butter and the rosemary to the pan. Render the fat in the butter and then cook for 2 minutes on each side, so that they are crispy and dark, but still pink inside.
3. Remove the chops from the pan, and add the potatoes, garlic and the rest of the butter. Cook for a few minutes to get some colour and crisp up, then add the lemon juice and stir through. Remove the potatoes from the pan.
4. Sprinkle the flour into the pan, stir to thicken the juices, then pour in the red wine and stock. Bring to the boil until slightly reduced, to cook off the alcohol, then add the peas and potatoes back to the pan and boil for another minute. Take the pan off the heat.
5. Remove the rosemary and discard, and stir in the parsley, mint and lemon zest.
6. To serve, crumble the cheese over a large serving plate. Place on the lamb, spoon over the peas and potatoes and serve the remaining sauce on the side, with extra herbs to garnish.