Redcurrant lamb

Serves

Prep Time

Cook Time

Ingredients

12 frenched lamb cutlets

3 tbsp redcurrant jelly

1 tsp dried thyme

2 tsp grated lemon rind

0.25 cup chopped parsley

1 small clove garlic, very finely chopped (optional)

gluten free pasta shells and salad leaves to serve

Lightly season lamb cutlets with pepper. Warm the redcurrant jelly in the microwave on low setting for 30 seconds, or use a small saucepan. Stir in the thyme and brush over the lamb cutlets.
Preheat the barbecue flat-plate or char-grill plate or a pan to hot before adding the cutlets. Cook cutlets on one side until the first sign of moisture appears. Turn, brush with any remaining redcurrant and thyme and cook for a further 2-3 minutes for medium or until desired degree of doneness. Turn lamb once only.
Remove cutlets from the heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Combine the rind, parsley and garlic and sprinkle over the cutlets to serve. Serve with gluten free pasta shells and salad leaves.
Note: The Coeliac Society of Australia endorses this recipe as being gluten free.

Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy' and well done is very firm. Rest the meat for a few minutes before serving.
Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.
For flavour variation redcurrant jelly could be replaced with either mint jelly or cranberry sauce.
Best lamb cuts for barbecuing, char-grilling or pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).