Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb Cutlets with Redcurrant Mint Glaze

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lamb Cutlets with Redcurrant Mint Glaze

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 35 minutes to 40 minutes 40 minutes

    Serves: 6


    • 200ml red wine
    • 8 tbsp redcurrant jelly
    • 20 fresh mint leaves, ripped
    • 12 lamb cutlets


    1. Put the wine in a thick-bottomed pan and bring to the boil. Reduce the heat and add the redcurrant jelly. Stir until dissolved, then cook for a few minutes longer until slightly syrupy. Remove from the heat, allow to cool then add the mint leaves.
    2. Barbecue the chops for 15-20 minutes. Brush with the glaze for the last 5-6 minutes of cooking, so it caramelises. Serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars