Lamb Cutlet Stroganoff Food

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

SPRING LAMB STROGANOFF

Steps:

• Toss your lamb stew meat in the flour mixed with a pinch of the dried marjoram and some salt and pepper (to taste). Coat each piece completely.
• In a large skillet that has a tight-fitting lid, saute the lamb over high-heat in 2 Tbsp of the oil. Cook until nicely browned. Scrape the bottom of the skillet to keep the flour coating from burning, as you saute.
• Remove the lamb to a bowl and set aside for later.
• In the same skillet add 2 Tbsp of the grapseseed oil (half of what remains) and reduce the heat to medium-high. Add the sliced onions and saute, slowly browning. Add half the marjoram, half the salt, and half the pepper.
• When the onions are fully brown, remove them to the same bowl as the browned lamb and set aside for later.
• In the same skillet, add the remaining oil and marjoram to the diced morel mushrooms. Add 1 Tbsp unsalted butter, the red bell pepper, and the thyme. Saute until the mushrooms have shrunk to about half size.
• Re-add the lamb and onions to the mushrooms. Stir to combine. Taste and season with salt and pepper (if needed).
• Add the half-and-half as well as the low-fat (light) sour cream and stir to combine, completely. Reduce the heat to very low and cover. Simmer for 30 minutes, stirring only once or twice during this time to prevent any burning.
• While the sauce is simmering, heat your water for the penne pasta. Once the water has been salted and brought to a boil, add the pasta and cook until al'dente.
• Remove the pasta and drain; serve equal amounts on small plates or in bowls.
• When the sauce has finished simmering, it should be thick. If it is not thick, remove the lid and keep simmering (uncovered) while stirring it, to thicken. When it has finally reached the desired consistency, stir in the diced tomatoes.
• Pour equal parts of the sauce over each serving of pasta and serve hot.

LAMB CUTLETS- MEDITERRANEAN STYLE

Steps:

• Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
• Add the lamb cutlets, combine. Cover and refrigerate for one hour.
• Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
• Suggested to serve with a Greek salad and tzatziki for a complete meal.

CRUMBED LAMB CUTLETS

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.

LAMB CUTLETS REFORM

Steps:

• To make the Reform sauce, melt the butter in a medium saucepan, then add the onion, carrot and ham strips and cook gently until just turning brown.
• Add the vinegar and port and boil rapidly until almost all the liquid evaporates.
• Remove the pan from the heat and add the stock, cloves, mace, bay leaf, cranberries and thyme.
• Stir well, return to the heat and bring to the boil.
• Lower the heat and simmer gently for about 30 minutes.
• Meanwhile, trim the cutlets to remove most of the surrounding fat.
• Scrape the bone absolutely clean to within 1 inch of the'eye' of the meat.
• Mix the minced bacon and breadcrumbs together.
• Brush each cutlet with beaten egg and coat with the bacon and breadcrumb mixture.
• Cover and chill until required.
• Blend the corn flour with about 2 tablespoons of water and add to the sauce.
• Stir well and bring the sauce to the boil, stirring continuously.
• Simmer until thickened.
• Grill the cutlets for about 4 minutes on each side, until golden brown.
• Arrange the cutlets on a warmed serving dish and garnish with parsley.
• Reheat the sauce gently and serve separately.

MARINATED LAMB CUTLETS

Steps:

• Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
• Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
• Season with pepper and garnish with chopped parsley.

LAMB CUTLET STROGANOFF

Steps:

• Heat oil in pan, add cutlets, brown on each side. Remove from pan.
• Add onions and mushrooms, cook for 2 minutes.
• Add combine recipe mix and water.
• Bring to the boil, return cutlets to pan, simmer 10-15 minutes.
• Stir in sour cream and sprinkle with parsley.
• Serve with steamed rice and steamed vegetables.