Versatile Manx Lamb

Succulent Perfection Everytime

Lamb Cutlets with Blackcurrants  
8 Manx Lamb cutlets in a piece
Get your butcher to trim up a best end of neck. Rub the skin with olive oil and sprinkle with salt. Place the lamb on a baking tray in a pre-heated oven 180C350F/Gas 5 and cook for 1 hour. Slice the cutlets and serve with fresh vegetables and a sauce made from blackcurrant jam thinned with a touch of port
and a goodly amount of black pepper.
 
Lamb Chops with Herby Paprika Butter  
8 thin Manx Lamb chops
Puree 100g/4oz of Manx butter with 1tbsp each of freshly chopped parsley and rosemary. Add 2 tsp of Paprika and a pinch of Allspice. Season the lamb and baste with the paprika butter. Leave covered in the fridge for 1 hour. Grill or BBQ for 8 minutes a side, turning frequently. Serve with a fresh herb and saffron-infused rice salad along with grilled fresh tomatoes.
 
Lamb Chops with Tomatoes & Cheese  
4 organic Manx Lamb Chops
Make a sauce by blitzing together one chopped onion, 1 tin of tomatoes and 2 cloves of garlic. Place the chops in a baking tray and pour over the tomatoes mix. Cover and bake for 1 hour at 180C/350F/Gas 4. Uncover, turn the chops then sprinkle with 100g/4oz of Manx Cheddar cheese. Return to the oven for about 20 minutes to brown. Serve with buttered noodles.
 
Barbequed Lamb Cutlets  
8 organic Manx Lamb cutlets
Make a marinade of 2tbsp of honey, 2 tbsp of soy sauce & 1 tbsp of French Mustard. Brush the cutlets with the marinade. Leave, covered in the fridge for 1 hour. BBQ or grill for 8 minutes, turning occasionally. Cook for longer if you like your lamb well done. Serve with a fresh mango and coriander salsa, spiced up with a garlic and sweet chilli sauce.