Lamb cutlets with gingered sprouts

Brussels sprouts are a "love them or hate them" vegetable, and I belong very happily to the first category.
Cooked properly (read "not too much"), these green globes of flavour can make a good dish extra special. They suit most meats, but I particularly like them with lamb.
Some restaurant chefs have taken to separating the leaves and serving them in a pile, but I prefer them whole or halved.
This week's recipe could be adapted for mid-loin chops or even a roast. Use as much ginger as you like. If you find its flavour too strong, use a garlic press to extract its juice and use just that, discarding the pulp left behind.
salt
12 Brussels sprouts
1cm piece ginger, peeled and finely chopped
2 Tbsps vegetable oil
12 lamb cutlets, trimmed of excess fat
half cup white wine
quarter cup chicken stock
sea salt and freshly ground pepper
1 tsp butter
Bring a large pot of water to the boil and salt generously. While you wait, trim the base of each sprout and cut a shallow cross into it. Discard loose or discoloured leaves. Drop into the water and boil 6-8 minutes, depending on size. They should be still slightly firm. Drain well, then cut in half lengthwise.
Brush the cutlets with a tablespoon of the oil, season and cook in a frypan or ridged grill pan for about 2 minutes per side, depending on thickness, until medium-rare.
Remove from the pan, tent loosely with foil to keep warm.
If you have used a frypan, add the wine and reduce on a high heat, then add stock.
Check seasoning. If the chops were cooked in a ridged grillpan, make the sauce in a small frypan.
Meanwhile, heat the remaining oil in a second pan and cook the ginger and drained sprouts for a few minutes, stirring often.
Spread the gingered sprouts among four warmed plates and arrange the cutlets on top. Add the butter to the reduced wine and stock mixture, allow it to melt slightly, then drizzle it over the cutlets. Serve with any other vegetables you fancy. Mashed kumara would be a particularly good addition.
Serves 4
Wine match
Pinot noir is a natural partner for lamb, and Central Otago versions, particularly, have a touch of fungal earthiness that ties in well with the sprouts. Locharburn Central Otago Pinot Noir 2008 has aromas that suggest dark-fleshed plums, cherries and liquorice and a flavour  that shouts of the super-ripe fruit used to make it.
The dried herb note on the finish adds extra interest. Its $35 price kicks it out of the "average" category, but it is less expensive than many other labels from this part of the country.