Lamb with Redcurrant and Mint plus Rapid Rostini

It’s been a bit of a frantic few days, and we had an evening where we needed to come home, eat fast and then go out again. If we didn’t manage that then we wouldn’t get chance to eat until later. It was a case of Kitchen to the rescue, since this recipe (well, two recipes really) takes next to no time.

The rapid rostini part is stupendously easy. Fry some gnocchi in a little garlic oil so they go crispy on the outside like little roast potatoes. They’re tasty too.

The lamb is simple enough to cook too – fry it in the pan, then take out and wrap in tin foil whilst you deglaze the pan with the juice of a clementine (we just used a regular orange) plus Worcestershire sauce, redcurrant jelly and red wine vinegar. Serve with some chopped mint over the top and a bit of salad on the side.

Quick to cook, and quick to eat as well.