Glazed Lamb Cutlest With Green Salad Recipes

Ingredients :

1 tablespoon

1

150 ml

1 tablespoon

1 tablespoon

Salad

225 g

2

1

1

2 tablespoons

2 teaspoons

4 tablespoons

lemon juice

kiwi fruit, peeled and thinly sliced

aspic jelly, made to the packet instructions

chopped mint

medium sherry

Chinese leaves

dessert apples, cored and thinly sliced

kiwi fruit, peeled, thinly sliced and halved

bunch watercress sprigs

vegetable oil

orange juice

seedless raisins

salt and pepper

Method :

Season the lamb with pepper and lemon juice. Roast in the oven at 350^oF (180^oC), Gas 4 for 50 minutes to 1 hour. Transfer to a wire rack to cool, then slice into cutlets. Mix the aspic jelly with mint and sherry. Place a large dish or tray under the wire rack. Place a slice of kiwi fruit or a pattern made of halves or quarters on each lamb cutlet. Spoon over the jelly to cover the meat and fruit. Leave to chill and set for at least 1 hour. Mix together the Chinese leaves, apple, kiwi fruit, mint and watercress. Mix the oil and orange juice, season with salt and pepper and pour over the salad. Toss well. Arrange the lamb cutlets on a dish with salad. Scatter the raisins over the salad.

Serves 4

Best end of neck of lamb, 8 cutlets, trimmed of excess fat pepper

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