| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
Chefs, Surprise |
1 |
Servings |
INGREDIENTS
| 4 |
|
Lamb cutlets |
| 2 |
|
Rosemary oil |
| 1/2 |
t |
Fresh rosemary |
| 1 |
T |
Balsamic vinegar |
| 1 |
t |
Honey |
| 1 |
oz |
Butter |
| 1 |
oz |
Flour |
| 3/4 |
pt |
Lamb or chicken stock |
| 1 |
|
Fresh linguine |
| 2 |
T |
Olive oil |
| 1/2 |
oz |
Butter |
| 2 |
oz |
Finely chopped onions |
| 6 |
|
Black olives, halved |
| 1 |
T |
Pine kernels |
| 2 |
T |
Tomato flesh |
|
|
Black pepper to taste |
| 2 |
oz |
Sliced button mushrooms |
| 1 |
t |
Chopped rosemary |
| 2 |
|
Double cream |
INSTRUCTIONS
Mix oil, rosemary, vinegar and honey together to make a marinade.
Remove the bone from the cutlet by keeping the knife as close to the
bone as possible. Place meat into the marinade and season with salt
and pepper; this will tenderise the meat. To make the Velout, melt
butter in a saucepan then add the flour. Mix well until the fat is
absorbed by the flour. Add stock slowly until it forms a sauce, mixing
well. Heat oil in pan. Add onions and rosemary. When onions have
softened, add mushrooms. Take half of the veloute and mix in. Season
and taste. Place pasta into a large pan of salted boiling water. Cook
for approximately 5 minutes or until firm. When cooked, drain and
place to one side. Drizzle 1tbsp of olive oil into a griddle pan.
Remove lamb from marinade and griddle until lamb is cooked thoroughly.
Place butter in a pan. Add onions, black olives, pine kernels, tomato
flesh, black pepper and pasta and heat thoroughly. Put pasta in middle
of plate with cutlet next to pasta. Serve with extended veloute.
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