Roman-Style Lamb Cutlets

, from Issue #29, page 102. September, 2015
Photography by Vanessa Wu.
    Roman-Style Lamb Cutlets

    Serves: 4

    INGREDIENTS

    12 lamb cutlets
    6 slices streaky bacon
    12 sage leaves
    2 tablespoons olive oil
    small knob of butter
    sea salt and freshly ground pepper

    To finish
    ½ cup white wine
    ½ cup chicken stock
    small knob of butter
    1 tablespoon finely chopped flat-leaf parsley

    METHOD

    Place the cutlets between two pieces of plastic wrap and gently pound to ½ cm thick. Season both sides of the lamb. Stretch each piece of bacon by holding one end and running the blunt side of a kitchen knife along the length. Cut in half. Fold the bacon around the lamb and place a sage leaf on top, securing with a toothpick.

    Heat the olive oil and butter in a sauté pan and cook the lamb, sage side down, for 2 minutes. Turn over and cook the other side. Thinly pounded meat will cook fast. Transfer to a platter and cover loosely to keep warm. Add the white wine and stock to the pan, scraping up any sticky brown bits on the bottom. Boil until reduced by half then whisk in the butter. Season and stir through the chopped parsley.

    To serve: Place the lamb on serving plates and spoon over the sauce. Serve withFlat Bean and Raw Zucchini Salad with Mint Dressing.

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