Lamb Cutlets with Mustard Sauce
- 8 lamb cutlets
- ½ onion, quartered
- 8 thyme sprigs
- 4 crushed garlic cloves
- ½ tsp cayenne pepper
- 2 tsp lemon juice
- 1 tbsp oil
- For the Sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 1 chopped shallot
- 75g Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tbsp lemon juice
- ¼ tsp brown sugar
- Pop the cutlets in a roasting tray with the thyme, garlic, onion and cayenne. Drizzle with lemon juice and 1 tsp of oil, season well, and mix everything together. Cover and leave in the fridge overnight. When ready, add a splash of water to the tray, cover everything with foil and cook at 140C for 15 mins. Remove the lamb from the tray and discard the rest.
- Heat the remaining oil in a frying pan and sear the cutlets for 90 seconds on each side - including the fatty edge - before removing to a warm plate to rest.
- Meanwhile, put the butter and oil in a pan and melt together. Add the shallot and cook for 5 mins, then remove from the heat and add the mustards, sugar and lemon. Strain in the resting juices from the lamb pan, whisk together and season. Serve the chops with the sauce drizzle over, and your choice of greens.
25 mins
4 serving