Pink Lamb Cutlets with Potato Butter

Featured by Highfield in the Gold Wine Club.

Ingredients

3 whole racks of lamb
Butter
For the Marinade:
2 tsp Lemon thyme
1 tsp Ground Juniper
Olive oil
For the Reduction:
2 oz Fresh cranberries
1 cup Highfield Pinot Noir
1 cup Beef stock
For the Potato Butter:
½ tsp arrow root powder
½ cup vegetable stock
2 oz butter
1 lb mashed potatoes
Pinch freshly grated nutmeg
Salt to taste.

Instructions

Trim racks removing most of the fat and portion into cutlets. Pour over marinade and keep covered in fridge for 24 hours. Boil potatoes and mash with butter and milk. Leave in fridge overnight. The next day take the cutlets out of the fridge at least 1 hour before cooking to allow to get to room temperature. Make potato butter by mixing the arrowroot in cold vegetable stock. Add the butter and potatoes and bring to temperature. Adjust the consistency if necessary, season with salt and nutmeg, cover and set aside. To finish, heat a heavy bottomed pan to a moderate heat with good cooking oil, add cutlets for 30 seconds per side, adding butter and basting as you go. Place in hot oven for 1 to 2 minutes. Remove and rest for no more than 5 minutes. In that time make the reduction by adding the cranberries, wine and stock, bringing to the boil and reducing by 2/3’s until you have a rich silky Pinot reduction. Arrange 3 to 4 cutlets per person with a serving of the potato butter and serve with a baby beet salad and roasted shallots and a glass of Highfield Pinot Noir.



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