MOHAMED'S MEAN LAMB CUTLETS
This dish IS a tagine, though these days most Moroccan home cooks do not use a Tagine any longer due to the cost of gas for cooking. Pressure cooking is the preferred method of making a tagine today. You will find tagine cooking in a Tagine now in the very rural areas where there is no stove present and/or for tourist show. Tagine simply means to stew and this can be done in a dutch oven, large heavy pot, or pressure cooker. We serve this on a communal platter with bread, salad and olives when we are in an olive mood. This is a dish made by my husband quite often when I can't or don't feel like cooking. I have made it as well and it is a great winter warmer! P.S. We serve every meal with Hajar's wicked sauce tomatish which freezes well. c.2005
Provided by Hajar Elizabeth
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Brown the seasoned chops in 1 tablespoons of the oil in a skillet. Set aside.
- Sauté onions, garlic, in a stewing or large pot in the other 1 tablespoons of oil until onions are translucent.
- Add the cooking salt, pepper, ginger and paprika. Sauté with the onions and garlic for 1 minute.
- Add the chops to the pot along with the water and drop in the parsley and coriander parcels. Add tomato (grated as we do here or chopped) and stir being careful not to dislodge the herb packets.
- Bring to the boil. Cover and simmer on low heat 30 minutes. Uncover and simmer on medium low heat another 15 minutes.
- Place the chops onto a platter and cover with the brothy sauce. Serve with bread, salad and a cold drink. Follow with a pot of mint tea. P.S. Yes, Mohamed and I serve sauce tomatish with this too! We love the stuff, what can I say?!
Nutrition Facts : Calories 124.2, Fat 7.3, SaturatedFat 1, Sodium 607.2, Carbohydrate 14.4, Fiber 3.5, Sugar 5.4, Protein 2.5
BREADED LAMB CUTLETS
Provided by Mark Bittman
Categories dinner, project, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
- When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
- As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.
LAMB CUTLETS REFORM
Reform sauce is piquant and deliciously seasoned with herbs and spices. It was invented in the 1830s by Alexis Soyer. At the time he was Chef de Cuisine of the Reform Club in London's Pall Mall, a favourite meeting place for politicians after Parliament. The club still exists with Lamb Cutlets Reform a popular item on the menu.
Provided by Millereg
Categories Lunch/Snacks
Time 1h15m
Yield 8 cutlets, 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 461.6, Fat 28.2, SaturatedFat 9.5, Cholesterol 68, Sodium 479.2, Carbohydrate 41.8, Fiber 11.6, Sugar 3.3, Protein 12
BREADED LAMB CUTLETS
This central European dish brings the breading technique to lamb, a meat with enough flavor and tenderness to taste great underneath a crunchy exterior. While cuts of meat from the loin or leg can be used, the medallions of meat from the rack are far superior in texture. It's not unusual to finish the dish with a sprinkle of white wine sauce, but you can skip that and simply squeeze some lemon juice over the lamb; that's what I usually do.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°F. If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2-inch thickness with a mallet or rolling pin. Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
- When the oil shimmers, remove the garlic and discard. Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet. Do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
- Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes. The meat should remain rare. Remove the pieces, drain, and then transfer to a warm platter in the oven. When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan. Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
- Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.
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