Lamb cutlets coated in herbed breadcrumbs served with pumpkin and broccoli and smothered in a sauce containing three different mushrooms.
Chef's notes
Like all of my recipes this is GLUTEN FREE.
Just check to make sure the stock contains no gluten as store bought ones sometimes do. If making your own stock it is important to omit wheat, barley, rye and oat products.
I use Queensland Blue pumpkin but you can use any dry sweet variety of your choosing.
Steps
1
Prepare the lamb.
Ingredients
6 x Lamb cutlets with most of the fat removed
1 cup of gluten free bread crumbs.
1 x tblspn freshly chopped Rosemary.
1 x tblspn freshly chopped Basil.
Salt and freshly ground black pepper.
2 x cracked and beaten eggs.
2 x tblspns of rice flour.
1 x tblspn freshly chopped Thyme leaves.
Trim any excess fat from the cutlets.
Use a meat mallet to carefully flatten the meat slightly until it is about half as thick as it started out. This makes it thinner and faster to cook without giving the coating time to burn.
Remove the leaves from the rosemary and basil stems and chop finely.
In a suitable sized bowl combine the Rosemary, Thyme and Basil with the gluten free breadcrumbs.
Add a little salt and freshly ground black pepper to season.
Dredge the cutlets through the rice flour followed by the beaten egg.
Dredge the cutlets through the breadcrumb mixture and press well to ensure lots of it sticks to the meat. Place in the fridge for half an hour, covered, to set.
2
Making the Mushroom Sauce.
Ingredients
250ml beef stock.
100ml thickened cream.
4 large Shitake mushrooms.
4 large Oyster mushrooms.
4 medium Swiss Brown or similar mushrooms.
2 shallots.
2 large garlic cloves.
Chop all of the mushrooms to medium size.
Add half the butter or oil to a suitably sized saucepan. Heat until the butter melts and starts to foam a little.
Finely chop the garlic and shallots and add to the saucepan. Saute for 1 minute or so making sure they do not start to colour.
Add the stock and reduce by about half.
Add the rest of the butter and allow to melt.
Add the mushrooms and saute until starting to brown.
When the ingredients are cooked to your satisfaction add the cream and further reduce the sauce till it just thickens. Don't reduce it too far or the cream may separate.
Taste for seasoning and add salt if required.
3
Cooking the cutlets.
Ingredients
Cutlets as prepared above.
250 ml grapeseed or similar low flavoured oil.
Heat a heavy based frypan to medium heat and add the grapeseed oil.
Place the cutlets into the pan and cook until the coating is golden brown. This will take about three to five minutes on each side.
4
Prepare the vegetables.
Ingredients
3 pieces of ripe Pumpkin.
3 large pieces of Broccoli.
Cut the pumpkin into thin wedges about 1cm thick.
Cook the pumpkin on the stove top until it is just cooked, not mushy.
Simmer the broccoli in lightly salted water until it is just cooked, again do not over cook.
5
Serving the dish.
Ingredients
1 x sprig of Parsley
Place the cooked Broccoli and Pumpkin on warm plates.
Place the cutlets on top of the vegies three to a plate.
Spoon out a generous helping of the mushroom sauce over the top of the cutlets.
Chop the parsley and sprinkle over the centre of the dish as a garnish.
Serve immediately and enjoy!
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