| 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.
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