Lamb cutlets with chanterelle gravy

Sprinkle the lamb cutlets with salt and pepper. Melt the butter in a frying pan and fry the cutlets on both sides for 4-5 minutes. Remove from the pan and keep warm. Fry the shallot with the rosemary in the same fat and add the wine. Stir in the residue in the pan, remove from the heat and stir in the chanterelles. Divide the lamb cutlets between 4 plates and spoon the chanterelle sauce over. Serve with lightly cooked leek and carrot slices and spring onions.