Monthly Archives: June 2012

Marinated Lamb Cutlets, served with Italian style Risotto and Asparagus Tartlettes

Standard

What can I say? I come from New Zealand, obviously I love lamb! I have grown up on years of Roast Lambs stuffed with Rosemary and Garlic, so it seemed natural for me to keep this delicious style with cutlets! Accompanied by a duo of funky side dishes.

Rosemary, Garlic and Mint Lamb Cutlets

Rosemary, Garlic and Mint Lamb Cutlets

 Ingredients (serves 2 main)

  • 6 lamb cutlets
  • 2 sprigs of fresh rosemary
  • 3 cloves of garlic
  • 4 fresh mint leaves
  • Dash of olive oil
  • 1 sheet of flakey puff pastry
  • 3 tablespoons of ricotta cheese
  • 2 tablespoons of freshly grated parmesan
  • 1 bunch of fresh asparagus
  • 1 knob of butter
  • 1 glass of dry white wine
  • 1 cup of chicken stock
  • 1/2 capsicum, sliced and cubed
  • 1 cup of risotto rice
  • 1 onion, chopped finely
  • Italian herbs
  • Dash of cream
  • Sprinkle of parmesan
  • A handful of Mushrooms, sliced

Method

  1. Start by preparing the marinade for your lamb cutlets. Take all rosemary, except for three or four leaves, together with 2 cloves of garlic and mint and pound together in a mortar and pestle.
  2. Next, take your lamb cutlets and drizzle with olive oil and mix with your pounded herbs and salt and pepper, ensure all the lamb is covered then place in fridge covered.
  3. Now turn the oven on 180°C. In a bowl, mixed the ricotta, parmesan, the remanning rosemary (chopped finely), salt and pepper.
  4. Bring a pot of salt water to the boil and pre-cook your asparagus for 4 minutes, drain and then slice finely.
  5. Next, take your pastry and cut out 8 circles using a cookie cutter (or a cup does the job too)
  6. Place a tablespoon of the ricotta in the middle each of the pastry circles, then place the asparagus neatly on top.
  7. Now, prepare your risotto. Place a knob of butter in a hot pan and add the onion and one clove of garlic
  8. Then add the mushrooms, capsicum and italian herbs and then the risotto rice, together with the wine and stock
  9. Now it is time to place the tartlettes in the oven, and start to cook the lamb.
  10. For the lamb, heat a pan and add the cutlets. Ideally the lamb is served best pink, so cook only for a few minutes on each side
  11. By now the rice should start to be soft, add a little cream together with parmesan and salt and pepper.
  12. By now everything should be cooked nicely, serve and enjoy with a nice bottle of Saumur-Champigny