Garlic Red Wine Infused Lamb Cutlets with Butter Mushroom Sauce

As a student with a casual job, I know how hard it can be to find the time to go grocery shopping, prepare ingredients and actually cook a meal - which is what I am here for, to make your lives much easier, and my casual front desk job more entertaining!

From every Sunday, I will post up a 5 day meal planner with recipes (because let's be honest, Saturday - you'll be too hung over to eat anything apart from McDonald's, and Sunday - you'll probably be sleeping all day & then ordering some takeaway or pizza).

DAY 1

Monday 29.08.2011

Garlic Red Wine Infused Lamb Cutlets with Butter Mushroom Sauce

served with a side of creamy mash & cheesy veggies

Ingredients:

• 4  Lamb Cutlets Frenched (approx. 200g)
• 8  Cup Mushrooms
• 1/4 Brown Onion
• 2  Garlic Cloves (Crushed)
• 1  Glass of Red Wine
• 2 Tablespoons Butter
• Pinch of Sea Salt
• Freshly ground Black Peppercorn (or black pepper)
• 1 Tablespoon Olive Oil
• 1 Teaspoon Corn Starch
• 2 Tablespoon Soy Sauce
• 1  Small bowl of Frozen Veggies
• Desired amout of shredded cheese
• 1 Continental Potato Mash Smooth & Creamy 100g

Method:

1. Lightly pierce the meaty part of the lamb cutlets with a fork to allow the garlic red wine marinade to soak through.
2. To prepare the marinade - In a deep dish, combine the crushed garlic cloves, glass of red wine (I used Cabernet Sauvignon), olive oil and freshly ground Black Pepper.
3. Add the Lamb Cutlets to the marinade, cover with GladWrap and refridgerate for as long as possible (Tastes the best if the Lamb Cutlets are left to marinade overnight)
4. Slice mushroom and onions.
5. Defrost Frozen Veggies. Add Shredded Cheese & Microwave for approximately 2 minutes (900W), Stir, add more cheese, and microwave for another 2 minutes.
6. To make the sauce - In a small saucepan, on medium heat, melt 2 tablespoons of butter and saute the sliced onions until softened (usually when the onion becomes slightly see-through). Add the sliced mushrooms, stirring occasionally, then add the soy sauce and about 1/4 cup of water. When the mushrooms have softened, add a teaspoon of corn starch, and bring to the boil. Reduce to a simmer until the sauce thickens.
7. To Cook the Lamb Cutlets - on a BBQ or shallow Frying Pan, on medium heat, cook the Lamb Cutlets for approximately 1-2minutes each side (for medium rare).
8. Prepare Potato Mash as per instructions on packet.
9. Plate the Lamb Cutlets, cover with Butter Mushroom sauce. Sprinkle with freshly ground Black Peppercorns and a pinch of Sea Salt.