How To make Lamb Cutlets In Aromatic Coffee Sauce

Crumbed lamb cutlets with hazelnut sauce (easy recipe to make at home)

Join my online French cooking classes ????‍????: Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional).

Video for the roasted fennel garnish:


Ingredients:
6 to 8 lamb cutlets
2 eggs
3 tablespoons of plain flour (all purpose)
100 grams of bread crumbs
50 grams of grinded Hazelnuts
2 tablespoon of plain unsalted butter (european style butter)
salt and peper for seasoning.

for the sauce:
Trimming or off-cuts of lamb
1 medium size shallot (30 grams)
50 grams of onions cut in Mirepoix (cut in rough medium size cubes)
50 grams of carrots cut in Mirepoix (cut in rough medium size cubes)
1 twig if thyme
1 small bay leaf
enough water to cover the meat
2 teaspoons of crushed hazelnuts
100 ml of liquid cream (heavy whipping cream)
Salt and pepper for seasoning.

Tips for the the lamb jus:
1- when adding the water, pour just enough so that the water barely covers the meat./
2- To really have concentrated lamb flavors leave to simmer until it is become really concentrated and almost syrupy. 45 minutes should do.



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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!

A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.

And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.

Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.

PRINT RECIPE:
shoulder/

How to make ANY pan sauce you can think of

In this video, I show you an easy formula you can follow to make ANY pan sauce you can think of.

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RECIPES DISCUSSED IN THIS VIDEO:
White Wine Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Dry White Wine
- Chicken Stock
- Lemon Juice
- Butter
- Chopped Thyme
- Salt and Pepper

Red Wine Chipotle Pan Sauce
- Minced Shallots
- Neutral Oil (or butter)
- Flour (optional)
- Red Wine and Orange Juice (about a 3:1 ratio)
- Chicken Stock
- Lime Juice
- Butter
- Chopped Cilantro
- Salt and Pepper

Apple-Sage Pan Sauce
- Minced Shallots and Diced Apples
- Neutral Oil (or butter)
- Hard Cider
- Chicken Stock
- Flour (optional)
- Lemon Juice
- Butter
- Chopped Sage
- Salt and Pepper

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Lamb Chops | John Quilter

Food Busker in the house down here at Camden Market cooking up some delicious lamb chops.
How much would you pay? What else do you want to see me cook?
Chop chop!

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#JohnQuilter

I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world.  And Ill show you how to recreate it for yourself at home

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Lamb Chops | John Quilter


John Quilter

Red Wine & Honey-Glazed Lamb Chops in the Oven : Heart, Delicious Recipes

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Red wine and honey-glazed lamb chops in the oven are great because they pair with so many different side dishes. Make red wine and honey-glazed lamb chops in the oven with help from a culinary professional in this free video clip.

Expert: Carol Lander
Contact: blueskykitchen.net
Bio: Carol Lander graduated with honors from culinary school in 2009.
Filmmaker: Shane Reitzammer

Series Description: You don't have to be a professional chef with years of experience to learn how to successfully cook like one. Get tips on cooking and baking with help from a culinary professional in this free video series.

Restaurant Style At Home - New Zealand Lamb Chops With Chef Ajay Chopra | Curly Tales

Are you missing restaurant-style food? Here is how former Masterchef judge Chef Ajay Chopra teaches you how to make a fancy yet easy Lamb Chop recipe at home. Check out more such recipes here►

Ingredients & Step by Step Recipe:-
To Marinate Lamb Chops
Lamb Chops (1 Rack)
Olive Oil (1 Tablespoon)
Salt (2 Gms)
Thyme (2 Gms)
Black Pepper (2 Gms)

Sear The Lamb
Olive Oil (1/2 Tablespoon)
Sear The Chop For 2-3 Mins On Each Side
Keep In The Oven For 7-8 Mins At 180 Degrees

Marinate Beetroot
Beetroot (5-6 Pieces)
Salt (10 Gms)
Pepper ( 10 Gms)
Olive Oil (1/2 Tsp)

To Make Pistachio Crumbs
Bread (1 Slice)
Pistachio (50 Gms Peeled)
Mixed In The Grinder

To Make The Mash Potatoes
Potatoe ( 4 Peeled & Boiled)

To Cook The Mash Potatoes
Mash The Boiled Potatoes In The Sieve
Milk (100 Ml)
Cream (20 Gms)
Add The Mash Potatoes
Salt (20 Gms)
Butter (10 Gms)
Let It Cool To Get Thick Consistency
Heat The Mash Potatoes Again Until Consistency Is Thick & Add Truffle Oil For Taste

To Make Pumpkin Puree
Olive Oil (1 Tablespoon)
Garlic (8-9 Cloves)
Saute The Garlic
Pumpkin (250 Gms Peeled & Sliced)
Dried Thyme (2 Gms)
Salt (3 Gms)
Pepper (2 Gms)
Water (100 Ml)
Cover & Cook On A Slow Flame Until Mushy

To Make The Pumpkin Sauce
Grind The Puree Mixture
Butter (10 Gms)
Cream (20 Gms)
Griend Till Smooth

#HowTo #LambChops #RestaurantStyle #CurlyTales #RestaurantStyleAtHome #NewZealand

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