Stuffed lamb cutlets
Lamb cutlets stuffed with a roll of ham, fresh herbs and garlic, briefly seared and then gently cooked in the oven until done to your liking.
- Serves 4
Method
Preparation
Trim any excess sinew from the rack of lamb and scrape the bones clean with a sharp knife. Cut 3 cutlets per person from the rack.
Finely chop the herbs and garlic. Roll the herbs up in small strips of ham.
Make an incision in each cutlet from the fillet side (the chef will demonstrate). Push in a roll of herb ham and secure the cutlet with a cocktail stick.
Rub the outside of the meat with a halved garlic clove and season with salt and pepper.
Searing
Heat the olive oil and butter in a flat frying pan until the butter turns golden brown. Briefly sear the cutlets until golden brown all over.
Place the cutlets on a baking tray lined with baking paper, cover with foil and set aside.
To finish
Cook the meat in the oven at 140 °C until done to your liking (about 8 minutes).
Arrange the cutlets on warmed plates and serve with the other components of the dish.
Equipment
Sharp knife, chopping board, cocktail sticks, flat frying pan, baking tray with baking paper, aluminium foil, oven
Tip: After searing, you can keep the cutlets warm in a preheated 70 °C oven until after the starter.
Cook like this with your group?
After every workshop you receive all the recipes you cooked by email. Choose a workshop and we will put together a menu for your group.
Browse the workshops