Ingredients

The following ingredients have 4 Servings
  • 4 lamb cutlets
  • salt and freshly ground black pepper
  • 1 tsp unsalted butter
  • 2 cloves garlic (peeled and finely chopped)
  • 1 TB picked thyme leaves
  • 2 TB dry white wine
  • 85 g double cream
  • pink Himalayan salt

Instruction

  • Remove the lamb cutlets from its packaging and pat dry with kitchen paper. Season both sides with a little salt and generously with freshly ground black pepper.
  • The lamb can either be grilled on the braai (BBQ) or on the stove top. Just get some good colour on both sides without overcooking them. I advise grilling the fat side first to render and crisp that glorious strip of heaven, before cooking each side. This may involve some careful balancing the chops side by side on their fatty side but it’s worth it.
  • While the lamb is cooking, prepare the accompanying sauce. Heat the butter in the pan and lightly fry the chopped garlic on a very low heat, being very careful not to burn it.
  • Add the thyme, followed by the white wine to deglaze the pan. The heat should still be very low, but the wine will continue to reduce. Once it has almost completely evaporated, add the cream and stir well to combine.
  • Lamb should be cooked medium, so remove it from the grill and add to the creamy sauce and increase the heat to medium. The sauce should thicken on a higher heat, the flavours will develop, and the lamb will cook to perfection in the sauce. It shouldn’t take longer than a few minutes.
  • Once the sauce is thick enough to coat the lamb cutlets, remove the pan from the heat and serve, season with pink Himalayan salt if needed.