| Prep: 20 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 14g | 20g |
| sugars | fibre | protein | salt |
| 10g | 2g | 40g | 1.00g |
Why I Love Irish Lamb Cutlets with Redcurrant Sauce
There’s something truly special about this Irish delight, the Lamb Cutlets with Redcurrant Sauce. Beyond a doubt, it’s a dish that brings to mind comforting family meals, hearty and filled with love. It transcends the boundaries of my Midwestern roots, treading into the lush, rolling landscapes of Ireland. As a writer and a cook, exploring diverse flavors and techniques is what truly feeds my passion. Yes, I am fond of corn casseroles and beef stews, but it’s my ventures into the culinary unknown that truly invigorate me.
The Inspiration
My journey to creating this Lamb Cutlets with Redcurrant Sauce began with none other than the talented Chef Sean Gallagher, an Irish culinary maestro known for his love of traditional local cuisine, his dishes brimming with homely charm and wholesome goodness. His philosophy of using fresh, quality ingredients aligns with my belief in farm-to-table produce, and it was his version of this Irish classic that first stirred my interest. Though I have added my personal touch, the essence of the dish maintains the rich Irish tradition, just like Gallagher’s.
A Perfect Accompaniment
When thinking about what would pair well with these succulent lamb cutlets, I can’t help but envisage a classic Butter Bean Mash or a serving of crisp, roasted vegetables. The tangy redcurrant sauce perfectly cut through the richness of the lamb, providing a marvelous contrast. It’s a symphony of flavours, a coming together of simple, wholesome ingredients to create a dish that is both comforting and refined.
The true joy of cooking lies in sharing, and I genuinely believe this Lamb Cutlets with Redcurrant Sauce is a dish to be shared. From my family kitchen to the heartland of Ireland, it’s a testament to the power of comfort food and the strength of our shared culinary heritage. I hope you relish it as much as I do.
What You’ll Need
- 12 lamb cutlets
- 1 tablespoon of olive oil
- Salt and ground black pepper to taste
- 1 tablespoon of butter
- 2 shallots, finely chopped
- 1 garlic clove, crushed
- 1 cup of red wine
- 2 cups of lamb or chicken stock
- 1 cup of redcurrant jelly
- 2 teaspoons of chopped fresh rosemary
- 1 tablespoon of cornstarch, mixed with a little cold water
Method
Step One
Season the lamb cutlets with salt and pepper. Heat the olive oil in a large frying pan over medium-high heat. Add the lamb cutlets and cook for about 3-4 minutes on each side or until done to your liking. Remove the lamb from the pan and set aside to rest in a warm place.
Step Two
In the same pan, melt the butter. Add the finely chopped shallots and crushed garlic to the pan and cook over medium heat, stirring occasionally, until they are soft and golden.
Step Three
Pour the red wine into the pan with the shallots and garlic. Let it come to a boil, then reduce the heat to low and let it simmer until the wine has reduced by half.
Step Four
Once the wine has reduced, pour in the lamb or chicken stock and the redcurrant jelly. Stir until the jelly has dissolved and bring the sauce to a simmer. Let it simmer for about 10 minutes or until the sauce has thickened slightly.
Step Five
Stir in the chopped fresh rosemary. If the sauce is not thick enough, you can add the cornstarch mixture. Stir well to combine and let it simmer for another couple of minutes until the sauce has thickened enough to coat the back of a spoon.
Step Six
Return the lamb cutlets to the pan and turn them in the sauce. Let them heat through for a couple of minutes, then serve the lamb cutlets hot with the redcurrant sauce spooned over them.
