4 Tbs. freshly chopped parsley 2 cloves garlic, peeled and crushed 12 lamb cutlets, trimmed salt and freshly ground black pepper 2 Tbs. oil wineglass red wine 1/4pt/150ml lamb stock or beef stock new potatoes and green beans to serve
Instructions
1) Mash half the parsley in a mortar with garlic. Reserve.
2) Season cutlets with plenty of freshly ground black pepper. Then cook in a little oil according to preference. Remove from pan and keep warm.
3) Remove excess fat from the pan, keeping the meat juices. Pour red wine into pan scraping up all the sediment. Bring to bubbling point, then add remaining parsley and stock. Simmer until reduced by a third. Season to taste.
4) Arrange cutlets on warmed plates and top each cutlet with a little parsley and garlic mix. Pour the gravy around cutlets. Serve together with new potatoes and green beans.
