Lamb Cutlets with Onion Marmalade

Name: Lamb Cutlets with Onion Marmalade
Yield: Serves 4
Ingredients: 2 teaspoons soft brown sugar; 2 teaspoons thyme; 40 g (½ oz) butter; 4 onions, thinly sliced; 80 ml (2½ fl oz/⅓ cup) olive oil; 2 tablespoons lemon juice; 12 lamb cutlets, French-trimmed (see Note); 2 tablespoons finely chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

40 g (½ oz) butter
80 ml (2½ fl

Main course
Gluten-free

Method

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.
Heat