It’s the start of a new month, and that calls for a bit of a treat. Lamb cutlets are one of those cuts that reward a light touch more than a heavy hand. They are quick to cook and the bone left in helps keep the meat from drying out while it sears. A hot pan, a few minutes a side, and a proper rest before serving is really all it takes to get that dark, caramelised crust while the middle stays pink and tender.

Prep time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Ingredients

For the lamb:

• 8 lamb cutlets
• 30 ml olive oil
• 2 garlic cloves, crushed
• A few sprigs fresh thyme
• Salt and black pepper, to taste

For the mash:

• 1 kg potatoes, peeled and cut into chunks
• 60 g butter
• 100 ml warm milk or cream
• Salt and white pepper, to taste

For the red wine gravy:

• 15 ml butter
• 1 shallot, finely diced
• 125 ml red wine
• 250 ml beef or lamb stock
• 10 ml redcurrant jelly
• Salt and black pepper, to taste

Method

1. Bring a large pot of salted water to the boil and cook the potatoes for 15 to 20 minutes, until tender.
2. Drain well and mash with the butter and warm milk until smooth. Season with salt and white pepper, and keep warm.
3. While the potatoes cook, season the lamb cutlets generously with salt and black pepper.
4. Heat the olive oil in a heavy-based pan over high heat until very hot.
5. Add the cutlets, garlic, and thyme sprigs, and sear for 2 to 3 minutes per side for medium-rare, or longer to your liking.
6. Remove the cutlets from the pan and set aside to rest, loosely covered with foil.
7. In the same pan, reduce the heat to medium and add the butter and shallot. Cook for 2 minutes, until softened, scraping up any browned bits from the bottom of the pan.
8. Pour in the red wine and simmer for 2 to 3 minutes, until reduced by half.
9. Add the stock and redcurrant jelly, and simmer for a further 5 minutes, until the gravy has thickened slightly. Season to taste.
10. Spoon the mash onto plates, arrange the lamb cutlets on top, and finish with a generous pour of the red wine gravy.

Tip: Let the lamb come up to room temperature for about 20 minutes before searing, as cold meat straight from the fridge can sometimes cook unevenly.