GARLIC ROASTED LAMB CUTLETS
Allow 4-5 cutlets per person , depending on the size of the cutlets .
In a small open pan place 6 large crushed garlic cloves , 1 cup of red wine , 2 cups of rice bran oil and 3 tbs of dried rosemary .
Heat this mixture until boiling , stirring constantly .
Cool down and strain out the rosemary .
Pour this over the cutlets and marinate for 6 hours .
Preheat your oven to a solid 160deg C
Drain the marinade off the cutlets , then roast in the moderately hot oven .
Don`t overcook as cutlets are best left slightly pink .
They can be precooked and kept warm .
CRANBERRY PORT SAUCE
Boil 550gm of cranberries in a med saucepan along with 1 cup of port , 1/2 cup of red wine , 1/2 cup of water and 2 tbs of sugar , continue to boil for 10 minutes .
Strain to remove any pips or skins , then return to the saucepan .
Mix 2 tbs of arrowroot with a little water , place a little of the cranberry mixture into it , then pour this into the saucepan , whisking continuously until the mixture thickens .and clears .
Serve immediately .....
Ladle a spoonful of the sauce onto warmed dinner plates and then place cutlets fashionably over the sauce .
Garnish with a small sprig of fresh rosemary .
Allow 4-5 cutlets per person , depending on the size of the cutlets .
In a small open pan place 6 large crushed garlic cloves , 1 cup of red wine , 2 cups of rice bran oil and 3 tbs of dried rosemary .
Heat this mixture until boiling , stirring constantly .
Cool down and strain out the rosemary .
Pour this over the cutlets and marinate for 6 hours .
Preheat your oven to a solid 160deg C
Drain the marinade off the cutlets , then roast in the moderately hot oven .
Don`t overcook as cutlets are best left slightly pink .
They can be precooked and kept warm .
CRANBERRY PORT SAUCE
Boil 550gm of cranberries in a med saucepan along with 1 cup of port , 1/2 cup of red wine , 1/2 cup of water and 2 tbs of sugar , continue to boil for 10 minutes .
Strain to remove any pips or skins , then return to the saucepan .
Mix 2 tbs of arrowroot with a little water , place a little of the cranberry mixture into it , then pour this into the saucepan , whisking continuously until the mixture thickens .and clears .
Serve immediately .....
Ladle a spoonful of the sauce onto warmed dinner plates and then place cutlets fashionably over the sauce .
Garnish with a small sprig of fresh rosemary .
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