Crumbed Lamb Cutlets with Port & Rosemary Gravy
Serves 2
The kind of Aussie pub meal people dream about when they move overseas — golden crumbed lamb cutlets, hot chips, salad & a rich rosemary gravy poured over the top.
Ingredients
For the Plate
4–6 crumbed lamb cutlets (2–3 per person)
Fresh or frozen chips
Garden salad
Honey mustard dressing (your preferred recipe)
For the Port & Rosemary Gravy
3 garlic cloves, minced
1 eschallot, finely diced
¼ cup port
1½ cups water
2 tbsp Maggi gravy powder, mixed with ½ cup hot water
1 sprig fresh rosemary, leaves removed and roughly chopped
Olive oil
Salt and pepper
Method
Cook the Cutlets
Deep fry cutlets for 3–5 minutes until golden and cooked through, or until they reach 70°C internal temperature.
No deep fryer? Shallow fry in canola oil or beef tallow over medium heat until crisp and cooked through.
Cook the Chips
Cook chips until hot & golden.
Make the Gravy
Heat a drizzle of olive oil in a medium saucepan.
Add eschallot and cook for 2–3 minutes until soft and translucent.
Add garlic and cook for 1 minute.
Deglaze with port and simmer for another minute.
Add water and bring to the boil.
Stir in the gravy mixture and cook until thickened.
Finish with chopped rosemary, salt and pepper to taste.
To Serve
Plate the chips and salad, add the lamb cutlets, then absolutely drown them in that gravy!
