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Lamb cutlets with red currant mint glaze
Lamb cutlets with red currant mint glaze
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate lamb racks with a luscious redcurrant mint glaze.
Ingredients:
  • 6 lamb racks (5 cutlets per rack)
  • 2 225g jars redcurrant jelly
  • 50g (2 1/2 tbsp) butter, cubed
  • l tbsp Worcestershire Sauce
  • 80mls (1/3 cup) purchased tomato sauce
  • 1 bunch fresh mint
Instructions:
  • In a medium saucepan over medium heat, melt redcurrant jelly and butter together, stirring occasionally. Stir in Holbrooks Worcestershire Sauce and tomato sauce until well combined. Let the glaze cool down to room temperature before using.
  • Preheat your oven to a sizzling 200°C for the perfect lamb cutlets.
  • Prepare the lamb racks by trimming excess fat and cleaning the bones. Place them on a baking tray lined with non-stick baking paper. Roast in a preheated oven for 15-20 minutes until it reaches your desired level of doneness, whether it is medium-rare or more well-cooked.
  • Finely shred half of the mint leaves. Gently reheat the glaze if it has set, then stir in the shredded mint until well combined.
  • Rest the cooked lamb for 5 minutes before slicing into individual cutlets. Drizzle the glaze over the serving platter and arrange the lamb cutlets on top.

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