Crispy Lamb & Special Ketchup love from across the pond for @akhada_ sensational @hepple_spirits midnight gimlet. •For the cutlets:- 8 French trimmed lamb cutlets.- 2 tbls plain white flour.- 2 beaten eggs.- 1 tbls Dijon mustard.- 2 tbls plain flour.•For Ketchup:- 25ml sunflower oil.- Half a medium onion, finely diced.- Half a tsp of ground coriander.- 4 chopped juniper berries.- 1 tsp English mustard powder.- One and a half tbls Worcestershire sauce.- 2 and a half tsp red wine vinegar.- 100g fresh or frozen black currants.- 200g boiled skinned and finely chopped beetroot.- 2 tbls @lakridsbybulow sweet liquorice syrup- Salt•Method in comments 🏼.••Swipe for @akhada_ stunning take on the Gimlet, in celebration of the upcoming Blackcurrant season.•The Midsummer Gimlet.•-2 oz Hepple Gin.-0.5 oz Tawny Port.-0.5 oz Blackcurrant shrub.-0.5 oz lime juice.-2 dashes of absinthe.-Sweet Cicely leaf as garnish.•Shake with ice and serve in a rocks glass over a large cube. Garnish with a leaf of sweet cicely. – from Instagram” />
