French Lamb Cutlets....Versatile and quick


Bought a whole rack of lamb and slice them up to get 8 slices of beautifully marbled French Lamb Cutlets. Could not help but cook it a couple of different ways. This post is really nothing more than sharing ideas rather than recipes...

The previous ones was demonstrated in the orange parsley butter post. You could simply pan fry the cutlets a couple of minutes on each side, depending on how done you like them to be, and resting for half the time of cooking, loosely covered in foil. Dollop the butter and serve.

You could also pan fry them in a mixture of EVOO and seasoned butter and serve it as it is.

I sometimes omit the butter and coat the cutlets with a spiced dry rub. In this case, I have used Creole Seasoning Rub because I like how it is strong and flavour the lamb well.

I let it marinade for a while before pan frying it to perfection. You could do a whole rack of lamb cutlets in the pan, browning on all sides and finishing it off in the oven to your preferred doneness but with lamb cutlets all chopped and sliced up, I did not find that necessary. Just always make sure your meat is at room temperature when it goes into the pan.

When pan fried to your preferred doneness, you could serve it as it is with a dash of parsley. It would look good wrapped in bits of foil if you are serving this as a finger food for a small party so everyone could hold on to the lamb lollipop and eat it easily.

Again, here I have served it with cous cous. Whatever juice that is released from resting the meat goes into the cous cous for a richer and more flavourful side.

And yes, it was very good when simply done...I was having Shingles when I did all these stuffs and I ate them all...The picture below probably could tell you how good they were....

Finally, I also did a Parmesan-Pistachio Crusted Lamb Cutlets. One slice of stale sourdough, a handful of freshly grated Parmesan, a handful of raw pistachio nuts, salt and pepper and they all go into a food processor and pulsed to fine crumbs. Coat the lamb cutlets with Dijon Mustard and press them into the Parmesan-Pistachio mixture. Chill them for a while to adhere it a bit and shallow fry it until done or just bake it into the oven or roast it until it is all golden brown and crispy.

Could not get any easier and they were so so yummy... Lamb cutlets are versatile because they are quick and easy to cook but also benefit from long cooking hours....I really love them in my 'Sup Kambing' (Goat's soup) or just simply cooked like that...

Again, you all must try, at least one of the way that I have cooked it here. You will soon realise how versatile they are.

It is Spring now and the Wisterias are blooming again, forming a canopy over the balcony. The problem is it only will flower and last for 2 weeks out of the 52 weeks in a year and the rest of the time, you really just see twigs and branches or just all green leaves....Beautiful things just never last sometimes...

More cooking with Spring ingredients coming....

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2 comments:

noobcook said...

must be extra delish with your home made butter :)

Swee San said...

hey dear.. Happy Birthday :)

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