Mum bought approximately 2 kilos of lamb cutlets, that's one expensive Sunday dinner. There was only 6 of us eating this time so 20 would have been enough but I miscalculated and insisted she get extra cutlets. 30 Lamb Cutlets (2 kilos) = approximately $50, according to Mum she was getting the "loyal customer" rate from the butchers. They're not cheap!
Finally get to use my cute little mortar and pestle.
The rub for the lamb, sea salt, rosemary (dried is fine), garlic, pepper and olive oil. Previously I've just crushed the garlic and salt seperately and thrown all the ingredients into a tub with the meat and mixed it up. Thought I would ground it all up this time to see if it makes a difference, looks fancy but my usual method seems to work fine. Less mess to clean up!
The meat changing colour from the marinade.
Not the best pic of it, my fluffy mash potato. Flavoured with butter, salt and pepper.
Roast Vegetables: Pumpkin, Onion, Garlic, Potato (one of my brothers dislikes mash) and Asparagus. Drizzled with olive oil and sprinkled with some crushed sea salt and pepper, also a pinch or two of sugar over the vegies.
Steamed Broccolli for extra fibre and nutrition.
My White Wine Cream Sauce: Brown the Lamb in the pan before putting in the oven, use same pan to sautee some sliced onion, crushed garlic and then half a cup of white wine to deglaze. Boil and reduce this down on medium heat for a couple of minutes, add Beef Stock, boil, add about a quarter cup of cream and simmer for a few minutes. Season to taste and then mix in some cornflour to help thicken the sauce a bit.
Browned in a pan on both sides and then placed in the oven for 10-15 minutes. Still nice and pick on the inside.
No fancy presentation. I like it like this. YUM!