Lamb Cutlets with Spring Onions and Cream


prep 1:00       total 1:30


2 servings



4 lamb loin chops (good quality)
1/4 cup cream
1 tbsp. tsp. brandy
2 tsp. brandy
1 tsp. garlic, chopped and pressed
1 lg. spring onion
Olive oil
1 splash lemon juice


Put pan (with metal handle, suitable for oven) on high and add oil, spring onions and garlic. Cook for 1 minute. Sear the cutlets all round to seal in the juices (all sides). This should take 2 minutes. Do not cook them.

When they are seared, remove from heat, add brandy, a good squeeze of lemon juice and the cream. Cover with foil and place in oven at 140°C for about 25 minutes.

Author's Comments

After removing, let stand for 10 min for flavors to mix and serve on a bed of rice with a side portion of green veg. Broad beans are a goodie.

A very nice, quick one. I discovered it quite by trial and error.

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1 Recipe Reviews

Sautee Man

Sautee Man reviewed Lamb Cutlets with Spring Onions and Cream on March 4, 2002

Lamp cutlets are nice, but SAUTEE!