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Cutlets with tarragon

Preparation time: 25 minutes.
Cooking time: 25 minutes.
Calories: 479 per portion

ingredients

serves 4
50 g (2 oz) butter
2 shallots, very finely chopped
250 g (9 oz) button mushrooms, very finely chopped
8 lamb cutlets trimmed
salt and pepper
150 ml (1/4 pint) dry white wine
2 tablespoons chopped tarragon
1/2 teaspoon Dijon mustard
8 artichoke hearts, steamed and sprinkled with lemon juice
tarragon sprigs, to garnish

method

1. Melt the butter in a saucepan, add the shallots and cook for 5 minutes. Add the mushrooms, cover and cook for 1 minute. Remove the lid and cook rapidly for 2 minutes; set aside.

2. Season the cutlets with salt and pepper and brown quickly on both sides in a hot frying pan or wok, then cook for 4 minutes on each side.

3. Remove and keep hot. Add the wine to the pan and stir well. Add half the tarragon and the mustard, bring to the boil and cook rapidly for 5 minutes, until reduced by half. Return the cutlets and heat through.

4. Arrange the cutlets on a warmed serving dish. Spoon the sauce over the meat and sprinkle with the remaining tarragon. Garnish with the artichoke hearts stuffed with the mushroom mixture and tarragon sprigs. Serve immediately.

Steaming is the best way to heat the artichoke hearts. Just arrange them on a plate in a steamer set over a pan of gently bubbling water.

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