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
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
- 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.
- 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.
- Now turn the oven on 180°C. In a bowl, mixed the ricotta, parmesan, the remanning rosemary (chopped finely), salt and pepper.
- Bring a pot of salt water to the boil and pre-cook your asparagus for 4 minutes, drain and then slice finely.
- Next, take your pastry and cut out 8 circles using a cookie cutter (or a cup does the job too)
- Place a tablespoon of the ricotta in the middle each of the pastry circles, then place the asparagus neatly on top.
- Now, prepare your risotto. Place a knob of butter in a hot pan and add the onion and one clove of garlic
- Then add the mushrooms, capsicum and italian herbs and then the risotto rice, together with the wine and stock
- Now it is time to place the tartlettes in the oven, and start to cook the lamb.
- 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
- By now the rice should start to be soft, add a little cream together with parmesan and salt and pepper.
- By now everything should be cooked nicely, serve and enjoy with a nice bottle of Saumur-Champigny
