The fruit that links the Ardèche kitchen I use and the one at home in Devon is the plum. In July Mme
Lightly brown the lamb cutlets in the butter or oil in a heavy cast-iron pan. Season the meat with salt and pepper and pour in the wine. Bring to the boil and place the rosemary over the meat. Cover with a buttered paper and a lid and cook in a moderate oven (Mark 5, 190°C, 375°F) for about 25 minutes.
Remove the lid and butter paper and discard the rosemary, which should have impregnated the meat with its flavour. Cover each cutlet with the quartered plums and place back in the oven for 10–15 minutes until everything is cooked.
Transfer the lamb and the plums to a hot serving dish and pour off any surplus fat. Add half
© 1987 Geraldene Holt. All rights reserved.