By Antonio Carluccio From Saturday Kitchen Ingredients For the Stuffed Lamb Cutlets: Lamb cutlets (trimmed): 16 (140g/5-6oz each) Salt and freshly ground black pepper Fontina or Gruyere cheese (cut into slivers): 75g (2½oz) Large fresh …
By Frederick Forster From Saturday Kitchen Ingredients For the lamb cutlets 200g/7oz plain yoghurt 20ml/¾fl oz olive oil 15g/½oz Dijon mustard ¼ tsp ground cumin ¼ tsp ground turmeric ½ tsp finely chopped garlic 4 lamb cutlets, fat left on (do not French trim …
By Nieves Barragán From Saturday Kitchen Ingredients For the marinade purée 20ml/¾fl oz extra virgin olive oil 200g/7oz onions, thinly sliced 2 garlic cloves, crushed 5 dried choriceros peppers 2 dried red chillis For the lamb cutlets 150g/5½oz marinade purée, from above …
By Glynn Purnell From Saturday Kitchen Ingredients For the lamb sauce ½ banana shallot, finely chopped 250g/9oz lamb trim 2 garlic cloves 1 tomato, quartered 100ml/3½fl oz dry white wine 1 thyme spring 1 litre/1¾ pints lamb stock knob of butter 1 rosemary sprig 1 tsp small capers 5 pitted …
Preparation timeless than 30 mins Cooking time10 to 30 mins ServesServes 4-6 This popular mutton chop recipe is made with lamb cutlets, first simmered in aromatic milk before being covered in a light spice batter …
