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Lamb cutlets with mushroom sauce recipe
4 servings
Ingredients
45 grams of butter
8 thick lamb cutlets
½ teaspoon of minced garlic
350 grams of mushrooms, sliced
10 spring onions, minced
¾ cup (185 ml) of white wine
1 tablespoon of sugar
1 tablespoon of fresh parsley, minced
freshly ground black pepper
Preparation
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Melt the butter in a frying pan and fry the cutlets at medium heat for 3-4 minutes on each side or until they are golden. Set aside and keep warm.
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Place the garlic, mushrooms and spring onions in a pan and cook for 1 minute. Add the wine and sugar. Once it begins to boil, lower the heat and cook until it reduces to half. Add the parsley and black pepper. Cover the cutlets with this sauce and serve right away.
Serving suggestion
Accompany the cutlets with noodles with butter, slices of steamed pumpkin and zucchini.
Cooking tip
When cooking mushrooms, don’t peel them since the skin has the most nutrients and flavor. It also helps them keep their shape while being cooked. Just clean them with a moist rag. Store them in paper bags or in cardboard boxes in the fridge, not plastic bag because they perspire.
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