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Redcurrant Glazed Cutlets with Roast Vegie Frittata

Redcurrant Glazed Cutlets with Roast Vegie Frittata
20 Mins
Prep time
65 Mins
Cooking time
Serves 4

What you need

  • 1/4 cup port or red wine
  • 1/4 cup red currant jelly
  • 1 tablespoon rosemary leaves
  • 2 tablespoons olive oil
  • 8-12 (depending on size) trim lamb cutlets
  • 400g pumpkin, peeled, cut into 2cm cubes
  • 1 red capsicum, cut into chunks
  • 1 medium zucchini, cut into chunks
  • 1 tablespoon fresh thyme leaves
  • 125g PHILADELPHIA Block Cream Cheese, cubed
  • 4 eggs
  • 1 cup thickened cream
  • salt and pepper, to taste
  • 1/2 cup water

How to make it

  1. MIX together the port, 1/2 the redcurrant jelly, rosemary and 1/2 the oil. Add the cutlets, toss well. Allow to marinate at least 30 minutes.
  2. COMBINE the remaining oil with vegetables and thyme. Roast at 220°C for 20 minutes until golden and tender. Allow to cool.
  3. COMBINE the PHILLY with the vegetables and spoon into a large non-stick frying pan. Heat pan over low heat. Whisk together the eggs, cream and seasonings, then pour over the vegetables. Cook 12-15 minutes until almost set. Finish under a hot grill for 5 minutes, until golden.
  4. SEAR lamb over a medium heat for 3 minutes each side, or until cooked to your liking. Remove and keep warm. Add remaining redcurrant jelly and water to the pan, bring to the boil. Serve lamb with frittata and a drizzle of redcurrant glaze.
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