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(Serves 6 )
INGREDIENTS:
12 Lean Scottish Lamb cutlets
3 x 15ml sp (3 T.) Sunflower oil
2 Onions, skinned and thinly sliced
1 Bottle red wine
2 x 5ml sp (2 t.) Redcurrant jelly
Salt, freshly ground black pepper
METHOD
1. In a wide saute pan, heat the oil and same the sliced onions until they are just golden at the edges. Scoop them into a wide ovenproof dish.
2. Seal and brown the cutlets on either side and put them onto the onions.
3. Pour the wine into the saute pan and stir in the redcurrant jelly. Let this bubble for a couple of minutes, whilst the jelly melts in the wine. Season with salt and pepper and pour oven the chops.
4. Cover the surface of the chops with greaseproof paper or butter papers and bake in a preheated oven, 180°C, 350°F, Gas Mark 4 for 40 minutes. The wine will reduce as the cutlets cook. Serve with mashed potato, sauteed parsnips and leeks in white sauce.
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