| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sami | Surprise, Chefs | 1 | servings |
INGREDIENTS
| 4 | Lamb cutlets | |
| 2 | fl | Rosemary oil |
| 1/2 | ts | Fresh rosemary |
| 1 | tb | Balsamic vinegar |
| 1 | ts | Honey |
| 1 | oz | Butter |
| 1 | oz | Flour |
| 3/4 | pt | Lamb or chicken stock |
| 1 | pk | Fresh linguine |
| 2 | tb | Olive oil |
| 1/2 | oz | Butter |
| 2 | oz | Finely chopped onions |
| 6 | Black olives; halved | |
| 1 | tb | Pine kernels |
| 2 | tb | Tomato flesh |
| Black pepper to taste | ||
| 2 | oz | Sliced button mushrooms |
| 1 | ts | Chopped rosemary |
| 2 | fl | Double cream |
INSTRUCTIONS
LAMB SAUCE 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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