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Lamb Cutlets with Onion Marmalade

A recipe from the Good Food collection.

Ingredients

Lamb Cutlets with Onion Marmalade
Lamb Cutlets with Onion Marmalade
40 g (1½ oz) butter
80 ml (2½ fl oz/⅓ cup) olive oil
4 onions, thinly sliced
2 teaspoons soft brown sugar
2 teaspoons thyme
2 tablespoons finely chopped parsley
12 lamb cutlets, French-trimmed (see Note)
2 tablespoons lemon juice

Method

 

  1. Heat the butter and half the oil in a saucepan. Add the onion, sugar and thyme and stir well. Reduce the heat to low, cover the saucepan and cook the onion, stirring occasionally for 30–35 minutes, or until the onion is very soft and golden. Season well with salt and pepper, stir the parsley through and keep the onion warm over very low heat.
  2. Heat the remaining oil in a large frying pan and, when hot, add the cutlets in a single layer. Fry for 2 minutes on each side, or until the lamb is browned on the outside but still feels springy when you press it. Add the lemon juice and season well.
  3. Put a small pile of the onion marmalade on each plate and serve with the cutlets.

 

Note: To French-trim a piece of meat means to trim the meat and sinew away from the bones, leaving the bone clean. Ask your butcher to do this for you or you can buy the cutlets already trimmed.

Main ingredient:
Lamb, Onion/Leek
Cuisine:
French
Course:
Main-course

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