Who is English Provender?
Roast lamb is a traditional dinner – served with plenty of mint sauce of course. English Provender’s mint sauce with balsamic vinegar is the one to choose. It’s recipe uses only the finest ingredients and is carefully balanced to perfectly complement the sweetness of new season lamb.
What else can I use mint sauce for?
If there’s any mint sauce left after your roast, try spooning it over warm new potatoes or mix with yoghurt to make a delicious raita to accompany your favourite curry.
If lamb is not on your menu, English Provender’s new tangy apple sauce with white balsamic vinegar is the perfect partner to roast pork and crackling.
Recipe from English Provender
Try this recipe for your traditional roast lamb to make your menu a real treat.
Lamb Cutlets with Cumberland Sauce and Roasted Hazelnuts
(Serves 4)
For more recipes visit English Provender online
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Lamb Cutlets: delicious recipe for your roast lamb meal | What do I need?
Oil
1oz butter
1 pair best end lamb cutlets, fat trimmed off
2 tsbp English Provender Cumberland sauce
2oz chopped fresh hazelnuts
2oz butter
8oz cooked new potatoes, sliced
2 tbsp chopped shallots
Handful of rocket leaves
2 tbsp English Provender mint sauce with balsamic vinegar
What do I do?
Heat the oil and add 1oz butter. Seal the lamb all over until brown, lift out and leave to cool slightly.
Smear the lamb with Cumberland sauce and dip into chopped hazelnuts. Put on an oven rack and roast at 200°C for 12 minutes.
Meanwhile melt 2oz butter in a frying pan and sauté the potatoes for 3 minutes. Season and add chopped shallots, continuing to fry until soft.
Take lamb out of oven and leave to rest. Divide potatoes between four plates. Slice the lamb and lay on top. Toss the rocket in mint sauce with balsamic vinegar and arrange on top of the lamb. Serve.
Aga cooking
2, 3 and 4 oven Aga: Seal the lamb in a frying pan on the boiling plate.
Place the grill rack into the roasting tin with the lamb on top. Roast on the third set of runners down in the roasting oven for 12 minutes.
Sauté the potatoes on the boiling plate or on the floor of the roasting oven.
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