Rosemary Lamb Cutlets with Celeriac Crush

Name: Rosemary Lamb Cutlets with Celeriac Crush
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: French
Ingredients: 1 tbsp chopped fresh rosemary; 8 lamb cutlets, well-trimmed; 1 tbsp rapeseed oil; 200 ml dry cider or white wine; 200 ml dry cider or white wine; 1 tbsp redcurrant jelly; a squeeze of lemon juice; 250 g potatoes, peeled and cut into chunks; 250 g celeriac, peeled and cut into chunks; 200 g pointed green cabbage, shredded (tough stalks removed); 1 garlic clove, crushed; 4 tbsp milk; a knob of butter; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; buttered carrots

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

The celeriac crush is the perfect accompaniment for these sticky lamb cutlets. Celeriac is an underused vegetable that is high in fibre and packed full of goodness. Ask your butcher to French trim the lamb cutlets or you can find them in some supermarkets.

Ingredients

1 garlic clove, crushed
1 tbsp chopped fresh rosemary
8 lamb cutlets, well-trimmed

Europe
France
Main course
Gluten-free

Method

Put the potatoes and celeriac in a pan of boiling salted water and simmer for 15 minutes, until almost tender.

Meanwhile, mix the garlic with half of the rosemary and season with salt and pepper. Smear the lamb cutlets all over with the oil, then press on the garlic mixture.

Heat a large non-stick frying pan over a medium heat and cook the lamb cutlets for 6-8 minutes, turning o