Pepper and rosemary butter lamb cutlets

Step 1

Heat oil in a frypan over medium-high heat. Season lamb with salt and cook, for 1-2 minutes each side until lightly charred. Add butter, garlic, peppercorns, rosemary and vinegar to the pan. Cook, basting lamb with butter for a further 2-3 minutes until glazed and cooked to your liking.

Step 2

Place cutlets on a platter and drizzle over pan juices. Serve with fries.