Have you ever tasted lamb cutlets with chestnut mushrooms? If not, then you should follow the steps mentioned in the recipe to cook this delicious dish! It is very nutritious and has great look that will certainly attract the attention of your guests!
- lamb racks : 1 kg
- lemon : 1 piece
- thyme : 1 tsp (powdered)
- basil : 1 bunch (small and fresh)
- parsley : 1 bunch (small)
- salt : 0.5 tsp
- black pepper : 1 pinch
- balsamic vinegar : 1 Tbsp
- olive oil : 3 Tbsp
- pine nuts : 1 piece (handful)
- chestnut mushrooms : 300 g
Stages of cooking
Take a bowl and mix thyme and olive oil in it. This will be the marinade for the meat.
Cut the lamb racks along the bone to get several cutlets.
Rub the meat with the marinade you have just cooked. Leave it for about 30 minutes in a fridge.
Process the pine nuts now.
Then process the Basil leaves.
Mix basil leaves with the nuts, olive oil and balsamic vinegar. This is the sauce for your lamb. Season the sauce well.
Prepare a hot griddle, but don’t add oil! Put the mushrooms above and cook them well for a couple of minutes.
Take off the mushrooms and put the cutlets instead.
Cook the lamb cutlets on a hot griddle for about 5 minutes.
Right after that, put the cutlets into a bowl with the mushrooms, add parsley and fresh lemon juice. Season the dish and leave it at the table for several minutes to let the mushrooms absorb the meat juice a bit.
Serve warm on a nice large plate with pine nut sauce. Bon appétit!