1 x 15ml tbsp garlic oil
6 lamb cutlets Juice from 1 Clementine / Satsuma
1 x 15ml tbsp redcurrant jelly
Dash of Worcestershire sauce
Dash of red wine vinegar or sherry vinegar
Salt and pepper, to taste
Small bunch of fresh mint, finely chopped
Heat the oil in a frying pan and cook the lamb for 2-4 minutes a side, depending on how you like them and on the thickness of the cutlets.
Remove the cutlets to a large piece of foil and make a baggy package, though sealing it tightly, and keep on a warm plate.
Mix the remaining ingredients, except for the mint, in a small bowl.
Turn the heat down to low, then whisk in the Clementine (or Satsuma) juice, redcurrant jelly, Worcestershire sauce, vinegar, salt and pepper. Take the pan off the heat when the sauce has emulsified and slightly thickened.
Unwrap the foil parcel, divide the cutlets between 2 wamled plates, and pour into the pan any juices that have collected under the waiting cutlets. Whisk well, and then pour this over the cutlets.
Sprinkle with about 2 tablespoons chopped mint, and offer more on the table to eat with the supper.