Page 480 - YC Cooking School

1. Heat a heavy-based frying pan on high heat.

2. Season the lamb cutlets with salt and pepper on both sides.
3. Once the pan is hot, add a good glug of olive oil and fry the cutlets for about 2-3
minutes on each side for medium rare.
4. Once the lamb is golden brown and cooked to your liking, remove from the pan and
set aside on a plate to rest.
5. In the same pan, flash fry the cherry tomatoes with a little salt, pepper and the
chopped rosemary.
6. Deglaze almost immediately with the balsamic vinegar.
7. Stir in about ¼ cup of olive oil.
8. Check the seasoning of the sauce and adjust if necessary.

9. Drizzle the sauce over the lamb cutlets and enjoy immediately.

© Recipe copyright of Franck Dangereux

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