Lamb Cutlets with Tomato Bread Purée & Red Wine Onions


Total time: 50m
Preparation Time: 50m

Servings
For 4 people


Author

Ivo Adam


Nutritional Information

Contains 384 Kcal, 31g Protein, 18g Carbohydrates, 18g Fat


Ingredients

  • Tomato Bread Puree
  • 75 g day-old white bread, without crust
  • 1 garlic cloves
  • a little pepper (z.B. Fine Food Tasmanian Pepper)
  • 1 tin chopped tomatoes (ca. 240 g)
  • 2 dl vegetable bouillon
  • 1 tbsp. basil olive oil (z.B. Fine Food Azeite de oliva virgem extra con basilico)
  • 1 tsp. sugar
  • Sauce
  • 1.5 tbsp. veal stock (z.B. Fine Food Fond de veau)
  • 2 dl Italian red wine (z.B. Fine Food Dromos, Maremma Toscana)
  • 1 sprig rosemary
  • 2 tbsp. truffle butter (z.B. Fine Food Beurre à l'arôme des truffes)
  • a little sea salt (z.B. Fine Food Murray River Salt)
  • 1 bay leaves
  • Lamb Chops
  • 2 rack of lamb (z.B. Fine Food Rack of Irish Lambs, je ca. 330 g)
  • 0.5 tsp. salt
  • a little pepper (z.B. Fine Food Tasmanian Pepper)
  • clarified butter to fry

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Instructions

  • Tomato Bread Puree

    To make the puree, cut the bread into thin slices and place on a baking tray. Toast for several minutes in an oven preheated to 200°C until golden brown. Cut the garlic clove in half, rub it over the bread. Layer the slices of bread in a pan. Add the tomato, sugar and stock. Reduce the ingredients to a mushy consistency on a low heat for approx. 15 mins., stirring occasionally, add a little more stock if necessary. Season and stir in the oil.
  • Sauce

    To make the sauce, bring the veal stock to the boil in a small pan along with the wine, bay leaf and rosemary, reduce by half. Remove the herbs. Stir in the knobs of butter, season with salt.
  • Lamb Chops

    Cut the lamb racks into individual cutlets, season and fry in clarified butter for approx. 2 mins. on each side. Drain the onions and cut into pieces, break the feta into pieces. Plate up the tomato bread puree, arrange the cutlets on top and drizzle with a little sauce. Garnish with the onions, feta and basil.
  • Tipp:

    Für grosse Esser eher 3 Lammracks zubereiten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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