Monmouthshire Lamb Cutlets

hotel : Newbridge on Usk : exterior view (100x125)Rare Recipe from the Newbridge on Usk

The two AA Rosette restaurant at the Newbridge on Usk serves wholesome country classics based on fresh, locally sourced produce, cooked with a modern twist. The Swansea Bay mussels, woodland pork belly and Usk Valley beef are not to be missed.
 

Monmouthshire Lamb Cutlets
  

recipe : Monmouthshire Lamb Cutlets : Newbridge on Usk (300x250)

INGREDIENTS - LAMB

INGREDIENTS - SAUCE

METHOD - LAMB

  1. For the lamb cutlets, place the rack on a board and cut in half.
  2. Heat a drizzle of rapeseed oil in a pan and fry the lamb racks for 1-2 minutes on each side, or until golden-brown all over.
  3. Set aside on a baking tray.
  4. Roast the lamb cutlets in the oven for 15 minutes (for medium), or until the lamb is cooked to your liking.
  5. Remove from the oven and set aside to rest.

METHOD - SAUCE

  1. Roast the bones in the oven, until brown.
  2. Add the diced vegetables and garlic.
  3. Roast for a further 20 minutes.
  4. Add flour and roast for a further 10 minutes.
  5. Transfer into a large pot.
  6. Add tomato paste and herbs, cook for 5 minutes.
  7. Add red wine and cook for 10 minutes.
  8. Add lamb stock, water, salt and pepper.
  9. Simmer for 1 hour, remove any scum from the top.
  10. Strain into a clean pot and simmer for a further hour, reducing the sauce to the required thickness.
  11. If still too thin, thicken with cornflour or flour butter mixture.
  12. Strain again and season to taste.
  13. Serve with seasonal vegetables such as broad beans and Welsh new potatoes.

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