Lamb Cutlets with Spring Onions and Cream
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Time
prep 1:00
total 1:30
Ingredients
| 4 | lamb loin chops (good quality) | | 1/4 cup | cream | | 1 tbsp. | tsp. brandy | | 2 tsp. | brandy | | 1 tsp. | garlic, chopped and pressed | | 1 | lg. spring onion | | Olive oil | | 1 splash | lemon juice |
1 Recipe Reviews
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Lamp cutlets are nice, but SAUTEE!
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Instructions
Put pan (with metal handle, suitable for oven) on high and add oil, spring onions and garlic. Cook for 1 minute. Sear the cutlets all round to seal in the juices (all sides). This should take 2 minutes. Do not cook them.
When they are seared, remove from heat, add brandy, a good squeeze of lemon juice and the cream. Cover with foil and place in oven at 140°C for about 25 minutes.
Author's Comments
After removing, let stand for 10 min for flavors to mix and serve on a bed of rice with a side portion of green veg. Broad beans are a goodie.
A very nice, quick one. I discovered it quite by trial and error.
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lamb, lamb chops, main courses