Griddled, marinated lamb with an olive and pine nut pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Lamb cutlets | |
| 2 | fluid ounce | Rosemary oil |
| ½ | teaspoon | Fresh rosemary |
| 1 | tablespoon | Balsamic vinegar |
| 1 | teaspoon | Honey |
| 1 | ounce | Butter |
| 1 | ounce | Flour |
| ¾ | pint | Lamb or chicken stock |
| 1 | pack | Fresh linguine |
| 2 | tablespoons | Olive oil |
| ½ | ounce | Butter |
| 2 | ounces | Finely chopped onions |
| 6 | Black olives; halved | |
| 1 | tablespoon | Pine kernels |
| 2 | tablespoons | Tomato flesh |
| Black pepper to taste | ||
| 2 | ounces | Sliced button mushrooms |
| 1 | teaspoon | Chopped rosemary |
| 2 | fluid ounce | Double cream |
Directions
LAMB
SAUCE
Mix oil, rosemary, vinegar and honey together to make a marinade. Remove the bone from the cutlet by keeping the knife as close to the bone as possible. Place meat into the marinade and season with salt and pepper; this will tenderise the meat.
To make the Velout‚, melt butter in a saucepan then add the flour. Mix well until the fat is absorbed by the flour. Add stock slowly until it forms a sauce, mixing well.
Heat oil in pan. Add onions and rosemary. When onions have softened, add mushrooms. Take half of the veloute and mix in. Season and taste.
Place pasta into a large pan of salted boiling water. Cook for approximately 5 minutes or until firm. When cooked, drain and place to one side.
Drizzle 1tbsp of olive oil into a griddle pan. Remove lamb from marinade and griddle until lamb is cooked thoroughly.
Place butter in a pan. Add onions, black olives, pine kernels, tomato flesh, black pepper and pasta and heat thoroughly.
Put pasta in middle of plate with cutlet next to pasta. Serve with extended veloute.
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