From every Sunday, I will post up a 5 day meal planner with recipes (because let's be honest, Saturday - you'll be too hung over to eat anything apart from McDonald's, and Sunday - you'll probably be sleeping all day & then ordering some takeaway or pizza).
DAY 1
Monday 29.08.2011
Garlic Red Wine Infused Lamb Cutlets with Butter Mushroom Sauce
served with a side of creamy mash & cheesy veggies
Ingredients:
- 4 Lamb Cutlets Frenched (approx. 200g)
- 8 Cup Mushrooms
- 1/4 Brown Onion
- 2 Garlic Cloves (Crushed)
- 1 Glass of Red Wine
- 2 Tablespoons Butter
- Pinch of Sea Salt
- Freshly ground Black Peppercorn (or black pepper)
- 1 Tablespoon Olive Oil
- 1 Teaspoon Corn Starch
- 2 Tablespoon Soy Sauce
- 1 Small bowl of Frozen Veggies
- Desired amout of shredded cheese
- 1 Continental Potato Mash Smooth & Creamy 100g
Method:
- Lightly pierce the meaty part of the lamb cutlets with a fork to allow the garlic red wine marinade to soak through.
- To prepare the marinade - In a deep dish, combine the crushed garlic cloves, glass of red wine (I used Cabernet Sauvignon), olive oil and freshly ground Black Pepper.
- Add the Lamb Cutlets to the marinade, cover with GladWrap and refridgerate for as long as possible (Tastes the best if the Lamb Cutlets are left to marinade overnight)
- Slice mushroom and onions.
- Defrost Frozen Veggies. Add Shredded Cheese & Microwave for approximately 2 minutes (900W), Stir, add more cheese, and microwave for another 2 minutes.
- To make the sauce - In a small saucepan, on medium heat, melt 2 tablespoons of butter and saute the sliced onions until softened (usually when the onion becomes slightly see-through). Add the sliced mushrooms, stirring occasionally, then add the soy sauce and about 1/4 cup of water. When the mushrooms have softened, add a teaspoon of corn starch, and bring to the boil. Reduce to a simmer until the sauce thickens.
- To Cook the Lamb Cutlets - on a BBQ or shallow Frying Pan, on medium heat, cook the Lamb Cutlets for approximately 1-2minutes each side (for medium rare).
- Prepare Potato Mash as per instructions on packet.
- Plate the Lamb Cutlets, cover with Butter Mushroom sauce. Sprinkle with freshly ground Black Peppercorns and a pinch of Sea Salt.
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