Lamb Cutlets
Lamb Cutlets with Tarragon Veal Sauce, Apricots, Snow Peas, and Carrots
Introduction
Lamb cutlets are a delicious and elegant dish that is perfect for a special occasion or a fancy dinner. The combination of tender lamb, rich sauces, and fresh vegetables creates a mouthwatering meal that is sure to impress your guests.
History
Lamb cutlets have been a popular dish for centuries, with variations of the recipe appearing in different cultures around the world. The dish is often associated with fine dining and special occasions, making it a favorite choice for those looking to indulge in a luxurious meal.
Ingredients
How to prepare
- Place the trimmings into a baking tray.
- Brown them in a hot oven.
- Deglaze with veal stock and cook for approximately 1 hour.
- Strain the mixture and let it simmer.
- Heat half of the demi glace, puree the apricots, and combine them.
- Adjust the consistency and seasoning of the mixture and transfer it into a bain Marie.
- Heat the remaining demi glace, fold in the pate, adjust the consistency and seasoning, and keep it warm in a bain marie.
- Top both sauces with knobs of butter.
- Lightly sprinkle the cutlets with chopped tarragon.
- Grill or pan fry the cutlets with butter on both sides.
- Coat plates with the sauces in a desired pattern and place the cutlets on top.
- Garnish with snowpeas and carrots, served on an apricot sauce and paté sauce.
Variations
- Try using different herbs or spices to season the cutlets.
- Substitute the apricot sauce with a red wine reduction for a different flavor profile.
- Add a touch of honey or balsamic vinegar to the sauces for a hint of sweetness.
Cooking Tips & Tricks
Make sure to brown the trimmings before deglazing with veal stock to enhance the flavor of the sauce.
- Adjust the consistency and seasoning of the sauces to your liking before serving.
- Grilling or pan frying the cutlets with butter will give them a deliciously crispy exterior.
- Garnish the dish with fresh herbs or vegetables for a beautiful presentation.
Serving Suggestions
Serve the lamb cutlets with a side of roasted potatoes or a fresh salad for a complete meal.
Cooking Techniques
Grilling, pan frying
Ingredient Substitutions
Use pork or beef cutlets instead of lamb for a different flavor.
- Substitute the chicken liver pate with a mushroom pate for a vegetarian option.
Make Ahead Tips
Prepare the sauces and trimmings ahead of time and reheat before serving for a quick and easy meal.
Presentation Ideas
Arrange the cutlets on a platter with the sauces drizzled over the top for an elegant presentation.
Pairing Recommendations
Pair the lamb cutlets with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot.
Storage and Reheating Instructions
Store any leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Nutrition Information
Calories per serving
Calories: 500 per serving
Carbohydrates
Carbohydrates: 15g per serving
Fats
Total Fat: 35g per serving
Saturated Fat: 18g per serving
Proteins
Protein: 45g per serving
Vitamins and minerals
Iron: 15% of daily value per serving
Vitamin A: 20% of daily value per serving
Vitamin C: 10% of daily value per serving
Alergens
Contains: Dairy, Gluten
Summary
Lamb cutlets are a rich and indulgent dish that is high in protein and fats. They are a great source of iron and vitamin A, but may not be suitable for those with dairy or gluten allergies.
Summary
Lamb cutlets are a luxurious and flavorful dish that is perfect for a special occasion. With rich sauces, tender meat, and fresh vegetables, this recipe is sure to impress your guests and leave them wanting more.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Lamb Cutlets. It was many years ago, when I was just a young girl learning to cook in my grandmother's kitchen. She was a master in the art of cooking and had a vast collection of recipes passed down through generations.
One day, as I was helping her prepare dinner, she pulled out a worn, yellowed piece of paper from her recipe box. It was a recipe for Lamb Cutlets that she had learned from a dear friend many years ago. The ingredients were simple - lamb chops, garlic, rosemary, lemon, and olive oil - but the flavors promised to be rich and delicious.
My grandmother explained to me that Lamb Cutlets were a popular dish in her friend's home country of Greece. The key to making them perfectly was to marinate the chops in a mixture of garlic, lemon juice, and rosemary for at least an hour before cooking them. This would infuse the meat with a beautiful flavor and tenderize it for a juicy, succulent result.
I watched closely as my grandmother expertly prepared the marinade and coated the lamb chops with it. The aroma that filled the kitchen was heavenly - a combination of citrusy lemon, fragrant rosemary, and pungent garlic. I couldn't wait to taste the finished dish.
As the lamb chops sizzled in the pan, my grandmother shared stories of her friend and their time together in the kitchen. They would spend hours cooking and baking, exchanging recipes and culinary tips. It was in those moments that my grandmother learned the art of cooking and developed a passion for creating delicious meals for her family.
Finally, the Lamb Cutlets were ready. My grandmother placed them on a platter and garnished them with fresh herbs and a squeeze of lemon. The meat was perfectly cooked - tender and flavorful, with a hint of Mediterranean spices. I took my first bite and was blown away by the taste. It was unlike anything I had ever tried before - a symphony of flavors that danced on my taste buds.
From that day on, Lamb Cutlets became a staple in our household. My grandmother would often make them for special occasions or just to treat us to a delicious meal. I would watch her every move, learning the techniques and tricks that made her dishes so extraordinary.
Years passed, and I eventually took over the reins in the kitchen. I continued to make Lamb Cutlets for my own family, passing down the recipe and tradition to the next generation. It was a way for me to honor my grandmother and the memories we shared in the kitchen.
To this day, whenever I make Lamb Cutlets, I can't help but smile and think of my grandmother. Her passion for cooking and her love for sharing delicious food with others inspired me to continue her legacy. And every time I take a bite of those succulent, flavorful chops, I am transported back to that moment in her kitchen, where the magic of cooking first ignited in my soul.
Categories
| Apricot Recipes | Lamb Leg Recipes | Main Dish Meat Recipes | Snow Pea Recipes | Tarragon Recipes | Veal Stock And Broth Recipes |