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Pink Lamb Cutlets with Potato Butter

Featured by Highfield Estate Winery in the Gold Wine Club.
Pink Lamb Cutlets with Potato Butter


A delicious and quick meal that will have you going back for seconds. A perfect pairing for your Pinot Noir! **Lamb will need to marinate overnight.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes


• 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


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.

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