Recipe for the weekend

The Thatched Cottage's recipe for lamb cutlets. photo: SG22-713-138TW
The Thatched Cottage's recipe for lamb cutlets. photo: SG22-713-138TW

The Thatched Cottage at Sutterton makes no secret of the recipes that have made it popular with regular diners.

People are able to learn the secrets of the restaurant’s recipes at cookery classes for three to six people, arranged by appointment (01205 460870).

It is also sharing a recipe for lamb cutlets, using Lincolnshire produce available from its own farm shop. All the beef, lamb and pork sold in the shop is butchered in-house for use in the restaurant.

YOU WILL NEED

6 lamb cutlets (French trimmed)

6 baby carrots

1 small swede

6 baby asparagus spears

1 tbsp olive oil

4 large potatoes

10g of butter

80ml of cream

500ml of lamb jus

2 bunches of redcurrants

Fresh mint leaves

Salt to taste

Method

Boil a small pan of water with a pinch of salt and preheat the oven to gas mark 6 or 180C.

Peel the carrots then the swede and cut into 1in cubes, and trim the asparagus spears.

Carefully place the vegetables into the pan and cook until al dente. Cool with cold water and place in the fridge.

Wash then peel the potatoes, cut into quarters, place in a pan of water and bring to the boil for ten minutes then leave to simmer.

Season the lamb cutlets then pan fry to seal both sides in a little olive oil. Place the pan with the cutlets in the preheated oven for six minutes.

Now strain the potatoes, mash them with cream and butter, a little salt and pepper, then cover the pan and keep warm.

Now take the cutlets from the pan and leave to rest on a warm surface.

Take the vegetables from the fridge and sauté in the pan used for the cutlets until hot, then take from the pan and keep warm.

Put the lamb jus into the pan and reduce by half.