Honey and Mint
Glazed Lamb
(with Minted Mash)
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4 people
Tender, lean lamb cutlets are delicious glazed with a honey and mint sauce. Mint and lamb have a long association in traditional English cooking and in this recipe I have extended this to the mashed potato.
It is particularly good for a dinner party ~ impressive as well as straightforward to serve. I like to prepare the cutlets and mashed potato in advance so that very little time is required in the kitchen when my guests arrive!
Health Hint: The lamb in this dish serves up excellent amounts of vitamin B12, which is needed to make red blood cells and build nerve fibres; particularly good if you are anaemic.
Ingredients
- 8 large lamb cutlets
- 2 tablespoons olive oil
- 2 eggs - beaten
- 8 - 10 tablespoons Rakusen’s medium matzo meal
- 100ml mint sauce
- 4 tablespoons soy sauce
- 4 tablespoons honey
- Salt and freshly ground black pepper
Garnish
- Sprigs of mint
Method
- Preheat the oven to 200°C / 400°F / Gas mark 6.
- Mix the oil and beaten egg together. Brush each cutlet lightly with this mixture.
- Coat each cutlet on both sides with seasoned Rakusen’s matzo meal. Place on a tray lined with baking parchment paper.
- Bake uncovered for 20 minutes.
- Mix the mint sauce, soy sauce and honey together. Taste and add more honey if it is too tart.
- Remove the cutlets from the oven and brush with the mint sauce mixture.
- Reduce the oven to 180°C / 350°F / Gas mark 4.
- Return the cutlets to the oven for a further 20 minutes.
To serve the stylish way: Serve with minted mash (see separate recipe).
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