Lamb Cutlets with Mint Nutter and Recurrant Sauce

• 4oz butter
• 2 tablespoons chopped mint
• 8 lamb cutlets
• Salt and pepper

Sauce

• 2 shallots, finely chopped
• 8oz jar redcurrant jelly
• 1 teaspoon English mustard powder
• 2 tablespoons apple juice

1. Make the mint butter by beating together the butter and mint. Shape into a log, 4cm (11/4 in) in diameter. Wrap in clingfilm or greaseproof and refrigerate.
2. Make the sauce by boiling the shallots in water for 5 minutes, draining and heating together the redcurrant jelly, mustard, drained shallots and apple juice.
3. Season the lamb cutlets on both sides and grill until done to your taste – usually between 4-6 minutes each side.
4. Put on a serving plate and garnish with a disc of mint butter cut from the ‘log’ and serve with the sauce.