Sticky lamb cutlets with buttery asparagus tips


250g baby new potatoes
2 - 3 tbsp Paiarrop Quince Paste
6 x lamb cutlets
Large knob of butter
Leaves of 2 rosemary sprigs, finely chopped
2 x 100g packs asparagus tips


1. Cook the new potatoes in a pan of boiling water for 15 minutes until tender.

 2. Meanwhile, gently melt the quince paste in a microwave or small pan until smooth. Preheat the grill. Spread the quince all over the cutlets then arrange on a grill pan. Cook for 3 - 4 minutes on each side until nicely browned but still a little pink in the centre.

 3. Meanwhile, in a small pan, heat the butter and rosemary together until foaming.

 4. Add the asparagus to the potato pan and cook for for the last 2 - 3 minutes of the cooking time until both ingredients are tender. Drain well, add the rosemary butter and shake to coat the vegetables.

 5. Serve the cutlets with the buttery vegetables alongside.

Drink recommendation

Château Tour Chapoux 2010 Bordeaux Supérieur, France.

Sticky lamb cutlets with buttery asparagus tips
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 2451.824kJ
Fat 28g
Saturated Fat 13.9g
Carbohydrate 35.7g
Sugars 15.9g
Salt 0.5g

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Wed Feb 08 11:41:41 GMT 2012.