SHAME : - Lamb cutlets, 'done pink' with sweet mustard gravy

Shame, is an interesting film in which I am afraid it has to be said, not a lot actually happens.  However if you wish to master the art of the perfect stare and learn how to dress extremely snappily then this could just be the film for you.  Plus if your a fan of Michael Fassbender then you get to see quite a bit of him, maybe a little more than you may want at times depending on what you like! 
But what about the food I hear you ask well this time its lamb, and like Jake Lamotta with his steak in Raging Bull, its got to be done pink, well it has according to the knowledgeable waiter who appears in the film.  I can also recommend that if you wish to have an alcoholic tipple with your lamb a pinot noir would go down very well.
Whilst this recipe does not actually feature in the film it is truly scrumptious and I highly recommend it.

The Ingredients

 3 potatoes peeled and diced into 2cm chunks
 4 lamb cutlets
 200ml of good Beef Stock
 1/2 tbsp redcurrant jelly
 1/2 tbsp wholegrain mustard
 1 gem squash
 Butter, milk, salt and pepper


How to cook it

1. Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain, add a few splashes of milk, a knob of butter, salt and pepper to taste, and mash well. Keep warm

2. Bring another saucepan of lightly salted water to the boil. Add the gem squash and boil gently for about 10 minutes. Insert a knife to test if cooked (it should be soft). Remove and drain water when done. Keep warm

3. Place a non-stick frying pan on medium to high heat. Season the lamb cutlets well on both sides. Add a knob of butter to the frying pan and fry the cutlets for about 3 or 4 minutes on each side (turning only once), until golden brown but still pink in the middle. If you’d prefer your lamb well done, cook for about 6 minutes each side. When done to your liking, remove to a plate and cover with tin foil to rest for about 10 minutes. Retain the fat in the pan to make the gravy.

4. To make the gravy, return the pan with the fat from the cutlets in to the stove on medium heat. Add the beef stock and redcurrant jelly and simmer for about 5 minutes until thick and syrupy. Now stir in the wholegrain mustard and turn off the heat

5. To serve divide the mash between the plates. Place two lamb cutlets on each plate and slather with sweet mustard gravy. Cut the gems in half, scoop out the seeds (optional) and add a pat of butter and a few twists of salt and pepper. Serve a gem squash on each plate

Thanks to http://www.dailydish.co.za for this truly tasty dish

Why not take a peek below at Mr Fassbender and the director Steve McQueen (no not that one I am afraid he has not been with us for some time now) talking about the film.