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Broiled Lamb Cutlets With Blueberry Sauce & Sauteed Spinach

The 5-A-Day Menu Planner
by Susannah Blake
Serves 4



    • 4-8 lamb cutlets
    • 4 tbsp. olive oil
    • 4 garlic cloves, crushed
    • 1 cup red wine
    • 2/3 cup port
    • 1 cup beef stock
    • 2 cups blueberries
    • 4 tsp. cornstarch, dissolved in 4 tbsp. cold water
    • 8 cups spinach, thick stalks discarded
    • salt and freshly ground black pepper


Heat the broiler.

Season the cutlets with salt and pepper and cook 3 to 4 minutes on each side until cooked to your liking.

Meanwhile, to make the sauce, heat half the oil in a pan and gently fry half the garlic about 1 minute. Add the wine, port, and stock and bring to a boil, then reduce the heat slightly and simmer vigorously 2 minutes. Add the blueberries and simmer a further 1 minute, then add the cornstarch mixture, stirring until it thickens. Season to taste with salt and pepper.

While the sauce is simmering, fry the remaining garlic in the remaining oil about 1 minute, then add the spinach and saute about 3 minutes until it just wilts.

Season to taste with salt and pepper.

Serve with the lamb cutlets (1 to 2 per person, as required) and blueberry sauce.

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