Lamb with Redcurrant jelly - Nigella Lawson
Nigella Lawson - Kitchen
Heat 1 tablespoon of garlic oil in a frying pan and cook 6 lamb cutlets for about 2-4 minutes a side, depending on how you like them and on the thickness of the cutlets. Remove the cutlets to a large piece of foil and make a baggy package, though sealing it tightly, and keep on a warm plate. Turn the heat down to low, then whisk in the juice of a clementine (or Satsuma), 1 tablespoon of redcurrant jelly, a dash of Worcestershire sauce, a dash of red wine vinegar, salt and pepper to taste. Take the pan off the heat. Unwrap the foil parcel, divide the cutlets between 2 warmed plates, and pour into the pan any juices that have collected under the waiting cutlets. Whisk well, then pour this over the cutlets. Sprinkle with about 2 tablespoons of chopped mint.