Lamb Cutlet Stroganoff Recipes

Steps:

• In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.

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.

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.