Grilled Lamb Cutlets (Côtelettes d'Agneau Grillées Ve recipe
ingredients
20 x 75 g lamb cutlets
50 ml oil
seasoning
100 g parsley butter
200 g Straw Potatoes
garnish
1 bunch watercress
50 ml oil
seasoning
100 g parsley butter
200 g Straw Potatoes
garnish
1 bunch watercress
method
1. Season the cutlets and brush all over with oil.
2. Brush the grill bars with oil, place the cutlets in the centre of the grill so that a criss-cross effect is marked on both sides, then move to a heat zone where they will cook to the desired degree without burning, brushing with the oil from time to time; cooking time is 5-6 minutes.
3. Serve arranged on an oval flat dish with a cutlet frill on each. Garnish with the Straw Potatoes and picked watercress and serve the parsley butter separately on a little crushed ice in a sauceboat.
2. Brush the grill bars with oil, place the cutlets in the centre of the grill so that a criss-cross effect is marked on both sides, then move to a heat zone where they will cook to the desired degree without burning, brushing with the oil from time to time; cooking time is 5-6 minutes.
3. Serve arranged on an oval flat dish with a cutlet frill on each. Garnish with the Straw Potatoes and picked watercress and serve the parsley butter separately on a little crushed ice in a sauceboat.
serving amount
serves 10
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