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lamb cutlets with sherry sauce Recipe

Ingredients

How to make it

  • Cut small slits in the cutlets and push in the garlic slices. Coat each cutlet with egg and breadcrumbs, then chill for 20mins.
  • Heat the oil and butter in a frying pan, add the cutlets and brown on both sides. Lower the heat and cook for 6mins on each side. Drain on kitchen paper and arrange on a warmed serving dish; keep warm.
  • Add the herbs and sherry to the pan and boil rapidly for 2 mins, until thickened. Stir in the cream, and salt & pepper to taste.
  • Spoon the sauce over the cutlets and serve immediately, garnish with olives and sage.
  • Goes well with roasted or mashed potatoes and seasonal veg

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The Cook

barmy Bolton, GB

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