Lamb cutlets coated in Demetra pistachio sauce on creamed pumpkin

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions
  1. 12 lamb cutlets
  2. 60g Pistachio Sauce
  3. 200g steamed pumpkin
  4. q.s. salt and pepper
  5. 1 dessertspoon extra virgin olive oil
  6. 2 bay leaves
  7. 1 sprig of rosemary
  8. 2 dessertspoons demi-glace
  9. cognac
  10. 1 tropea onion
  11. 1 clove of garlic

  • Cut the cutlets, brown in a frying pan with a little oil, herbs and crushed garlic. Season with salt and pepper.

  • When the cutlets are brown on both sides, flame with the Cognac and put aside to rest.

  • Finely slice the onion, sauté in the frying pan, add the steamed pumpkin. Season with salt and pepper.

  • Liquidise to give a smooth thick cream. Add two spoons of pistachio and a little demi-glace to the cutlets.

  • Serve with the pumpkin sauce, arrange the cutlets on top and glaze with the sauce.

  • Decorate with pistachios and serve nice and hot.

Products in this recipe