New season’s lamb cutlets are mild, sweet and mellow, and this easy treatment complements their natural flavours. Serve with baby spring vegetables
8 new season’s lamb cutlets (about 600-700g)
4 tbsp guava (or redcurrant or pomegranate) jelly 2 tbsp light soy sauce Freshly ground black pepper 4 tbsp lamb (or chicken) stock, or water
Step 1) Pre-heat the oven to 180°C, Gas Mark 4. Pat-dry the cutlets, using kitchen paper. Melt the guava jelly with the soy sauce and pepper to taste in a small saucepan, leave to cool and rub or brush it over the lamb.
Step 2) Pre-heat a ridged griddle pan or non-stick frying pan until very hot. Put the glazed lamb on to the hot surface, pressing down well, for 2 minutes. Turn the lamb, then cook the other side for 2 minutes more. Put the glazed lamb into the oven for 3 minutes. Meanwhile, re-heat the remaining guava glaze with the stock. Serve two cutlets to a plate with the glaze.