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Cutlets with Sauvignon Sauce
Serves: 2
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Ingredients
- New Zealand Lamb rack or trimmed cutlets
- fresh thyme
- fresh mint
- Sauvignon Blanc
- double cream
- olive oil
- green beans and garlic mash to serve
Instructions
1. Divide one well-trimmed New Zealand Lamb rack into individual cutlets using a sharp knife to carefully cut between the bones.
2. Coat the cutlets in a mixture of two tbsps of fresh thyme and two tbsps of fresh mint both finely chopped, and a few twists of ground black pepper.
Heat one tbsp of olive oil in a large non-stick frying pan and cook the cutlets over a medium heat for 3-4 minutes on each side or until done to taste. Remove from pan and keep warm.
3. Return pan to heat and add four tbsps of Sauvignon Blanc white wine. Reduce wine by about half, then stir in five tbsps of double cream. Simmer gently for a few seconds, stirring to incorporate any pan juices. Season to taste with sea salt and ground black pepper. Pour over cutlets and serve with garlic mash and green beans.