Sunday, April 17th, 2005

Slam in the lamb

I like this

“There’s no such thing as a tough child — if you parboil them first for seven hours, they always come out tender.” - W.C.Feilds

I’m not too sure where this recipe came from but it was certainly worth posting. There is not a huge amount of meat on lamb cutlets so adding the stuffing makes them go a lot further.

Stuffed lamb cutletsLAMB CUTLETS STUFFED WITH PARMA HAM AND HERBS
Serves 4
INGREDIENTS:

4 small red onions, quartered through the root
2 red peppers, cut into large chunks
3 tbsp olive oil
2 cloves garlic, crushed
4 slices Parma ham, finely chopped
2 tbsp flat leaf parsley, finely chopped
2 tsp fresh rosemary, finely chopped
2 tsp Dijon mustard
grated zest 1 lemon
2 tbsp freshly grated parmesan
12 lamb cutlets
3 tbsp balsamic vinegar
salt and freshly ground black pepper

METHOD:

Preheat the oven to 220C/425F/GMk 7.
Toss the peppers and onions in 2 tbsp of olive oil, season and arrange in a large roasting tin. Roast for about 20 minutes until they begin to brown at the edges.

To make the stuffing; mix the garlic, ham, herbs, mustard, lemon zest and parmesan together. Season well.

Cut some of the excess fat from each cutlet and slice horizontally into the meat to make a pocket.
Divide the stuffing between the cutlets and push into the cavity, pressing together so the stuffing will not escape.

Heat the remaining oil in a large frying pan over a high heat and brown the cutlets on both sides, frying in batches if necessary.

Lay the lamb on top of the vegetables in the roasting tin, drizzle with the balsamic vinegar and roast on the top shelf for 15-20 minutes, until cooked. Serve.

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Lamb chops Victor HugoThis recipe is one of my all time favorites but unfortunately I can’t say the same about the picture. You wouldn’t believe how hard it’s been trying to get a decent pic of this dish. Oh well I might not know a lot about  photography but I do know about food and this definitely tastes better than it looks!.
It’s a simple yet tasty dish of baked lamb chops in a horseradish flavoured bechamel sauce, topped with cheese and breadcrumbs.
LAMB CHOPS VICTOR HUGO
Serves 4

INGREDIENTS:

4 thick lamb chops
salt and pepper
2 oz (56g)margarine
8 fl.oz béchamel sauce
1 tbsp horseradish sauce
2 oz (56g) cheddar cheese, grated
1 oz (28g) dry breadcrumbs

METHOD:

Pre-heat the oven to 190C/375F/Gas MK 5.
Season the chops and fry in the margarine for 3-4 minutes on each side or until lightly browned. Transfer to a medium sized baking dish.

Combine the béchamel and horseradish sauces together and spoon over the chops. Mix the cheese and breadcrumbs together and sprinkle over the top of the chops.

Bake in the oven for 40-50 minutes until the chops are tender and them top is brown and bubbling. Serve.

Comments (2)

 

  1. Anonymous says:
    October 3, 2007 at 7:40 pm

    Great site Rosie!
    Why are the lamb chops named for Victor Hugo?
    Christina

    Reply
  2. Rosie says:
    October 4, 2007 at 2:31 pm

    Well Christina, I have often wondered the same thing. I have read that Victor Hugo was very partial to a French cassoulet – haricot de mouton – which is a casserole of creamy white beans and mutton but so far that is the nearest I have come to an explanation.

    Reply

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