Lamb Cutlets With Sherry Vinegar

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 60 ml olive oil
• 2 onions, thinly sliced
• 1 tablespoon caster sugar
• 1 1/2 tablespoons flour
• 4 (200 g) lamb cutlets
• 150 ml sherry wine vinegar
• 200 ml dry sherry
• 2 cloves garlic, crushed
• 2 tablespoons fresh tarragon, chopped
• 150 ml creme fraiche

Recipe

• 1 heat half of the oil in a heavy based frypan, then add the onions and cook over low heat for about 15 mins or until they are golden and caramelised.
• 2 add sugar, stir to dissolve, then remove from the pan and set aside.
• 3 season flour with salt and pepper.
• 4 coat the lamb in the seasoned flour.
• 5 add the remain oil to the pan and fry the lamb over medium heat for 1-2 minutes or until golden on both sides.
• 6 return onions to fry pan with vinegar, sherry, garlic and tarragon.
• 7 bring to boil then reduce the heat to low and simmer for 20 mins until the lamb is just cooked through.
• 8 remove the lamb and keep warm.
• 9 cook the sauce over high heat for 3-4 minutes or until reduced by half.
• 10 stir in creme fraiche and cook for 2-3 minutes.
• 11 these cutlets are good served on mashed potato and snow peas and with the onions and sauce poured over the top,.