Cutlets with sauvignon sauce

  • Preparation Time5 mins
  • Cooking Time20 mins
  • Serves2
  • DifficultyEasy
1 rack of New Zealand Lamb or 6 trimmed cutlets
2 tbsps finely chopped fresh thyme
2 tbsps finely chopped fresh mint
Ground black pepper
1 tbsp of olive oil
60ml Sauvignon Blanc white wine
75ml double cream
Sea salt

1) Divide one well-trimmed New Zealand Lamb rack into individual cutlets using a sharp knife to carefully cut between the bones.

2) Coat the cutlets in a mixture of thyme and mint, and a few grinds black pepper.

3) Heat the olive oil in a large non-stick frying pan and cook the cutlets over a medium heat for 3-4 minutes on each side or until done to taste. Remove from pan and keep warm.

4) Return pan to heat and add the Sauvignon Blanc. Reduce the wine by about half, then stir in the double cream. Simmer gently for a few seconds, stirring to incorporate any pan juices. Season to taste with sea salt and ground black pepper. Pour over cutlets and serve with garlic mash and green beans.

Other recipes with lamb

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+