recipes
Herbed crust lamb cutlets with reduced port sauce
Ingredients
- 6 to 8 large cloves garlic, quartered
- 1 cup sandwich breadcrumbs
- 3 to 4 sprigs fresh rosemary, stripped from the stems
- 1/4 to 1/2 cup olive oil
- Salt and freshly ground black pepper
- 4 to 6 loin lamb cutlets
For the port sauce
- 200ml fine port wine
- 75g sugar
Method
Preheat the oven to200`c. Place the garlic, breadcrumbs, rosemary and fresh herbs in a food processor and pulse for a few seconds to chop, then add enough olive oil until a paste is formed. Season well with salt and pepper. Press the paste firmly onto surface of lamb cutlets. Heat the oil over medium heat in a sauté pan and brown each side, leaving undisturbed for the first 5 minutes to allow the crust to integrate into the meat. Place on a baking sheet and finish in the oven, for approximately 6 to 8 additional minutes. To make the sauce, just simmer together the port and sugar till you are left with a thick port reduction.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.