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.
Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”