Roast Lamb Cutlets

Trim the joint of all remaining fat, paint with olive oil and salt and pepper on both sides. Put in an ovenproof dish fat side upwards. Cut the courgettes in half lengthways, use a teaspoon to remove the pith, cut into further strips lengthways and then chop into smallish pieces. Put into a cooking dish, stir in a tablespoonful of olive oil and season with salt and pepper. Scrape potatoes.

Put the stock into a small saucepan along with some rosemary and reduce to half it's volume. In another pan add the red wine and some more rosemary and reduce to about half a glass. Add the one to the stock, remove and discard the rosemary. Mix a tablespoonful of flour with a tablespoonful of soft butter and add piece by piece to the stock mixture over a high heat stirring as you do so. When the sauce is thick enough, taste but it is unlikely to need any seasoning and put to one side.

Put the potatoes on to cook in boiling water and put the lamb in the oven at 425°F/210°C/Reg7 to cook for 35 minutes. Put the chopped courgettes over a medium heat to cook stirring from time to time.

When the potatoes are cooked drain well, put back in the saucepan, add a couple of tablespoonfuls of cream and a tablespoonful of butter and chop well with a sharp knife. Season with salt and pepper and keep warm. When cooked, use a slotted spoon to move the courgettes to a serving dish and keep warm  Picture  .

When ready check the lamb is pink or cooked to you liking and cut into cutlets. Spoon potatoes on to serving dishes, followed by some courgettes, lay some cutlets on top and spoon over a little of the sauce. Serve immediately  Zoom  .