Redcurrant Glazed Cutlets with Roast Vegie Frittata Recipe

Name: Redcurrant Glazed Cutlets with Roast Vegie Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup port or red wine; 1/4 cup red currant jelly; 1 tablespoon rosemary leaves; 2 tablespoons olive oil; 8-12 (depending on size) trim lamb cutlets; 400g pumpkin, peeled, cut into 2cm cubes; 1 red capsicum, cut into chunks; 1 medium zucchini, cut into chunks; 1 tablespoon fresh thyme leaves; 125g block PHILADELPHIA Cream Cheese, cubed; 4 eggs; 1 cup thickened cream; salt and pepper, to taste; 1/2 cup water

Servings: persons

1/4 cup port or red wine
1/4 cup red currant jelly
1 tablespoon rosemary leaves
2 tablespoons olive oil
8-12 (depending on size) trim lamb cutlets
400g pumpkin, peeled, cut into 2cm cubes
1 red capsicum, cut into chunks
1 medium zucchini, cut into chunks
1 tablespoon fresh thyme leaves
125g block PHILADELPHIA Cream Cheese, cubed
4 eggs
1 cup thickened cream
salt and pepper, to taste
1/2 cup water

1
Mix together the port, 1/2 the redcurrant jelly, rosemary and 1/2 the oil.
2
Add the cutlets, toss well.
3
Allow to marinate at least 30 minutes.
4
Combine the remaining oil with vegetables and thyme.
5
Roast at 220C for 20 minutes until golden and tender.
6
Allow to cool.
7
Combine the Philly* with the vegetables and spoon into a large non-stick frying pan.
8
Heat pan over low heat.
9
Whisk together the eggs, cream and seasonings, then pour over the vegetables.
10
Cook 12-15 minutes until almost set.
11
Finish under a hot grill for 5 minutes, until golden.
12
Sear lamb over a medium heat for 3 minutes each side, or until cooked to your liking.
13
Remove and keep warm.
14
Add remaining redcurrant jelly and water to the pan, bring to the boil.
15
Serve lamb with frittata and a drizzle of redcurrant glaze.

1122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup port or red wine, 1/4 cup red currant jelly, 1 tablespoon rosemary leaves, 2 tablespoons olive oil, and more.

Yes, Redcurrant Glazed Cutlets with Roast Vegie Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Redcurrant Glazed Cutlets with Roast Vegie Frittata

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