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Cullen's Lamb Cutlets With Plum Sauce

Makes 4 servings

Ingredient:

12 each lamb cutlets
1 clove garlic, halved
1/2 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 tablespoons olive oil

Sauce:

3/8 cup plum jelly
2 tablespoons pineapple juice, unsweetened
1 1/2 teaspoons cornstarch
1 1/2 teaspoons orange juice
1/8 teaspoon dry mustard
1/2 dash ground mace or nutmeg if mace not available

Preparation:

Rub lamb cutlets with garlic.

Mix remaining dry ingredients and rub them all over the cutlets. Meanwhile place the olive oil into a skillet and bring to a medium-hot temperature. Sauté cutlets on both sides and cook to selected doneness. In my humble opinion they should not be cooked over medium.

For the sauce, mix jelly with remaining sauce ingredients in small saucepan. Cook over medium-high heat, using a whisk, whisk the sauce until thickened and smooth. Cook for 1 minute more. Serve alongside cutlets.