Ingredients
- 4 oz dried sour cherries
- 3/4 pint water
- 2 sprigs thyme
- 8 lamb cutlets
- 1/2 oz butter
- 1 tbsp oil
- sea salt and freshly ground black pepper
- 1/2 tbsp caster sugar
- 1/2 oz chilled butter, diced
Servings:
Instructions
- Soak the dried cherries in the water for 24 hours. Put the cherries and their soaking liquid in a pan with the thyme and bring to the boil. Simmer for 10-15 minutes until tender. Scoop out the cherries with a slotted spoon and reserve.
- Discard the thyme and measure the quantity of cooking liquid.If there is a little over 1/4 pint boil hard until reduced to about that amount. If less, make it up to a 1/4 pint with water. Reserve.
- Fry the cutlets slowly in 1/2 oz butter and the oil until just pink at the centre. Remove from the pan, season, and keep warm on a serving dish.
- Pour any excess fat from the pan. Add the cherry liquid and sugar and bring to the boil, stirring in any meaty juices from the pan.
- Add the cherries and simmer for 1-2 minutes until hot. Turn off the heat and whisk in the chilled butter a few cubes at a time. Pour the sauce over the lamb and serve.
Share this Recipe
Powered byWP Ultimate Recipe