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Redcurrant lamb

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12 frenched lamb cutlets
3 tbsp redcurrant jelly
1 tsp dried thyme
2 tsp grated lemon rind
0.25 cup chopped parsley
1 small clove garlic, very finely chopped (optional)
gluten free pasta shells and salad leaves to serve


1 Lightly season lamb cutlets with pepper. Warm the redcurrant jelly in the microwave on low setting for 30 seconds, or use a small saucepan. Stir in the thyme and brush over the lamb cutlets.
2 Preheat the barbecue flat-plate or char-grill plate or a pan to hot before adding the cutlets. Cook cutlets on one side until the first sign of moisture appears. Turn, brush with any remaining redcurrant and thyme and cook for a further 2-3 minutes for medium or until desired degree of doneness. Turn lamb once only.
3 Remove cutlets from the heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Combine the rind, parsley and garlic and sprinkle over the cutlets to serve. Serve with gluten free pasta shells and salad leaves.
4 Note: The Coeliac Society of Australia endorses this recipe as being gluten free.


1 Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy' and well done is very firm. Rest the meat for a few minutes before serving.
2 Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.
3 For flavour variation redcurrant jelly could be replaced with either mint jelly or cranberry sauce.
4 Best lamb cuts for barbecuing, char-grilling or pan-frying; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).