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Lamb cutlets with sticky blueberry sauce

  • Timer Prep 6 min
    Cook 25 min
  • Chart 366.0 cal/
  • Chef hat Medium


Very finely chop the shallots. Roughly crush the mixed peppercorns. Chop the fresh rosemary.


  1. 1 Heat the oven to 200°C/180°C fan/gas 6.
  2. 2 Put the lamb in a small roasting tin and drizzle with half the oil.
  3. 3 Season and roast for 20-25 minutes.
  4. 4 Remove from the oven and leave to rest for 5 minutes.
  5. 5 Meanwhile, heat the remaining oil in a frying pan and fry the shallot for 3-4 minutes, until softened.
  6. 6 Add the brandy to the pan and simmer until the liquid has reduced to about 1 tbsp.
  7. 7 Add the vinegar and simmer for another minute.
  8. 8 Stir in the blueberries, sugar, peppercorns and rosemary, and simmer for 1-2 minutes, until you have a rich, glossy sauce.
  9. 9 Carve the lamb and divide among four warm serving plates.
  10. 10 Spoon over the sauce and serve with green beans.