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Lamb cutlets, Rosemary, Parsley, Mint, Grape Tomatoes, Green Beans, Potatoes, Carrots and Garlic (not shown), Dijon Mustard (Not shown).

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French lamb cutlets (i.e remove excess fat and meat from bones for a clean finish.) Season with Salt, pepper and drizzle olive oil.

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Place on sizzling hot griddle for 3 minutes on each side

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Remove from pan. Finely chop rosemary, parsley and mint and mix with bread crumbs

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Coat cutlets with dijon mustard, and sprinkle with breadcrumb and herb mixture

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In a 400 degree oven, bake lamb chops until it registers an 130 degree internal temperature (8-10 minutes) and then let sit for at least 5 minutes before serving.

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Meanwhile fry potatoes and prepare vegetables. Toss green beans, carrots, peas and grape tomatoes with olive oil, garlic, left over rosemary. Stir Fry about 5 minutes until just tender with a bite.

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Serve and Pair with young Bordeaux or a Cabarnet/merlot blend wine

 

P.S : Very expensive cut of meat, savor EVERY BITE because you may be forced to eat ramen noodles for the rest of the year

Photography by Imrich Valach Jr.

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