My favorite meat is lamb. There are countless ways to prepare, cook and eat lamb. In my opinion, the best cut of lamb is the cutlets. Tender and juicy, full of flavor, lamb cutlets are just divine. It’s hard not to use rosemary somewhere in a lamb dish. This lamb dish is vary easy to prepare.

Slice the red onions and fry off in a small cooking pot until the onion starts to caramelize. Add the vinegar, sugar curry powder, cummin powder and cardamom powder. Simmer for 20 minutes until the onion compote starts to thicken. When the onion compote is thick, take off the heat and place aside.

Trim the lamb cutlets and roll the cutlets in the chopped rosemary and chopped onion. Heat a frying pan with the olive oil and place the rosemary lamb cutlets in the pan and cook for 4 minutes on both sides. Place the cooked lamb cutlets on top of the warm red onion compote. Heat the red current jelly in a pan and drizzle around the plate.

Spoon chopped rosemary

5 small trimmed lamb cutlets

1 tablespoon olive oil

1 tablespoon chopped brown onion

1 tablespoon red current jelly

Red onion and raisin compote

1 red onion

2 teaspoon raisin

1 tablespoon sugar

¼ cup red wine vinegar

1 teaspoon curry powder

¼ teaspoon cummin powder

¼ teaspoon cardamom powder

Time to make 30 mins Serves 1