Natural lamb cutlets with tomato-mint jam
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 514, total fat 43 G., saturated fats 16 G., proteins 22 G., carbohydrates 9 G., fiber 2 G., cholesterol 94 mg, sodium 548 mg, sugar 3 G.
Calories 514, total fat 43 G., saturated fats 16 G., proteins 22 G., carbohydrates 9 G., fiber 2 G., cholesterol 94 mg, sodium 548 mg, sugar 3 G.
Lamb chops are stuffed with breadcrumbs and fresh aromatic herbs, pan-fried until golden brown, and then finished in the oven for a few minutes to perfection. Pair them with a rich, sweet-tart jam made from baked tomatoes and mint, whose refreshing flavor perfectly complements the roast lamb.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 lamb loin cutlets (approximately 220 g each, 4 cm thick), center cut
- 1 cup chopped fresh mint
- 0.5 tbsp. panko breadcrumbs or matzo meal
- 1/4 cup olive oil
- 2 cloves garlic (1 minced, 1 whole)
- 2 tsp chopped fresh rosemary
- 1/4 tsp red pepper flakes
- 450 g cocktail tomatoes (such as Campari), halved
- 1 tbsp sherry vinegar or lemon juice
- 3/4 teaspoon sugar
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Cooking the dish according to the recipe:
- In a medium bowl, combine 3/4 cup mint, panko or matzo meal, and 2 cups olive oil. Add minced garlic, 1 teaspoon rosemary, red pepper flakes, and 1/2 teaspoon salt and stir to combine.
- Unfold the "tail" of each lamb cutlet (the long, thin slice folded around the cutlet). Sprinkle the lamb with salt, then press the flour mixture under the tail section; fold the tail section around the filling and tie with kitchen string. Place the cutlets on a plate, cover with plastic wrap, and refrigerate for 2-4 hours.
- Preheat oven to 230°C. Remove the patties from the refrigerator 20 minutes before frying.
- Make tomato-mint jam:
On a rimmed baking sheet, combine the tomatoes, whole garlic clove, 1 tablespoon olive oil, and the remaining 1 teaspoon rosemary. Bake in the oven until the tomatoes are lightly charred, 15 to 20 minutes; let cool slightly, then transfer to a medium bowl. Add the vinegar and sugar and mash with a fork until smooth. Stir in the remaining 1/4 cup mint and season with salt. - Heat a skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil. Cook the patties until golden brown, about 3 minutes per side. Using tongs, flip them over and cook until the fat is browned, about 2 minutes.
- Transfer to a rimmed baking sheet and roast in the oven until a thermometer inserted into the center registers 140°F (60°C), about 10 minutes. Let rest for 5 minutes, remove the kitchen string, and serve the lamb with tomato-mint jam.
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