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.

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