Red Wine & Orange Marinated Lamb Cutlets

Ingredients (Serves 4):-

12 lamb cutlets

1/4 cup extra virgin olive oil
1/4 cup red wine
3 tbsp raspberry jam
1 tbsp orange juice

1 tbsp Dijon mastard

2 cloves garlic, peeled and sliced

6 springs thyme

1/4 tsp ground black pepper

1/4 tsp salt

Method:-

1) Place all ingredients except the lamb cutlets in a bowl and mix well.

2) Arrange lamb cutlets in a single layer on a baking dish.

3) Remove garlic from marinate, pour marinade over lamb cutlets. Cover and refrigerate for at least 2 hours.

4) Allow the lamb cutlets to come to room temperature before cooking them.

5) Cook the cutlets on a non-stick pan on both sides, basting with the marinade, until just pink in the centre.

6) Allow meat to rest for at least 5 minutes before serving.

7) Pour remaining marinade onto the pan. Gentle heat it till it bubbles and thickens. Stir or gently scrape the pan so that any charred bits are loosened to flavour the sauce. Serve sauce in a bowl together with the cutlets.

Notes:-

1) Keep the garlic in marinade if you prefer a stronger garlic taste.

2) Use low or medium heat to cook cutlets. Allow the cutlets to cook for 3 - 4 minutes on one side or till you see blood oozing out on surface before flipping over. Meanwhile, control the fire if necessary.

[adapted recipe from Food & Travel Magazine May 2008 issue]