Special Occasions Recipes - Lamb Cutlets with Sherry Sauce Recipe

Ingredients

Serves 4

• 8 lamb cutlets

• 1 garlic clove, sliced

• 1 egg, beaten

• 50 g/2 oz white breadcrumbs

• 1-2 tablespoons oil

• 25 g/1 oz unsalted butter

• 1 tablespoon each chopped thyme, parsley, sage and chives

• 150 ml/1/4 pint dry sherry

• 150 ml/1/4 pint double cream       

• salt and pepper

To garnish:

• 125 g/4 oz green olives

• sage leaves

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Method:

1. Cut small slits in the cutlets and push in the garlic slices. Coat each cutlet with egg and breadcrumbs, then chill for 20 minutes.

2. Heat the oil and butter in a frying pan, add the cutlets and brown on both sides. Lower the heat and cook for 6 minutes on each side.

3. Drain on kitchen paper and arrange on a warmed serving dish; keep warm.

4. Add the herbs and sherry to the pan and boil rapidly for 2 minutes, until thickened. Stir in the cream, and salt and pepper to taste.

5. Spoon the sauce over the cutlets and serve immediately, garnished with the olives and sage.