Preserved Lamb Forequarter Cutlets with Mushroom Sauce and Salsa Salad

Episode 116 - Preserved Lamb Forequarter Cutlets with Mushroom Sauce and Salsa Salad

Ingredients:

  • 8 Lamb Forequarter Cutlets
  • 8 slices Preserved Lemon
  • 8 Sage leaves
  • 8 Large Swiss Brown Mushrooms
  • Italian Mushroom Stock Cubes
  • ¼ Red Onion
  • 2 Garlic Cloves
  • 600ml Cream
  • Salt
  • Pepper
  • Preserved Lemons:
  • Lemons
  • Salt
  • Oil (Vegetable, Canola or Olive)
  • Salsa Salad:
  • 1 Red Onion
  • 1 Punnet Cherry/ Grape Tomato
  • 2 Corn Cobs
  • Orange Capsicum
  • Cucumber
  • Iceberg Lettuce
  • 20ml White Wine Vinegar
  • 60ml Olive Oil
  • 15g White Sugar
  • Salt
  • Pepper

Method:

  1. Preheat the oven to 220°C.
  2. Season the lamb Cutlets on both sides. On one side of the lamb cutlet press in a sage leaf.
  3. Seal the lamb in the hot pan, sage leaf side down until golden brown.
  4. Seal the other side and place in large baking dish sage leaf side up.
  5. Place preserved lemon slice on top of lamb and place in oven. Cook for roughly 20-30 mins depending on how well done you like your lamb.

For Sauce:

  1. Don’t clean the pan.
  2. In the pan, add a little olive oil if needed and add red onion and fry until translucent.
  3. Add garlic and turn heat to high. Add mushrooms to pan and stir into onion and garlic mixture making sure to coat all of the mushrooms.
  4. Cook until they have gained some colour and released some of their liquid.
  5. Add crumbled up stock cube and stir into mushrooms and add cream and reduce until sauce coats the back of a spoon.
  6. Season if necessary.

Preserved Lemons:

  1. Wash lemons of any dirt or grit.
  2. Cut lemons into ½ inch slices
  3. Place onto wire rack with baking tray underneath to catch any liquid.
  4. Cover lemons with fine layer of salt and leave for 12 to 24 hours.
  5. Cover with tea towel & turn over and salt other side and leave for another 12-24 hours.
  6. Repeat process so both sides have been salted twice.
  7. Wash off excess salt and place into sealable sterilised jars.
  8. Cover with desired oil making sure there are no air bubbles and lemons are completely covered.
  9. Preserved lemons will be ready after a week or so. Use in Tagines and Pastas or anything where lemon is desired.
  10. Reserve oil for salad dressings or to fry fish with.

Salsa Salad:

  1. Cut the kernels off the cob of corn.
  2. Cut red onion, tomatoes, capsicum and cucumber into roughly the same size as corn kernels.
  3. Mix all ingredients thoroughly together.
  4. Add vinegar, oil, sugar and season with salt and pepper.
  5. At this point taste the mix and correct seasoning with either more vinegar, oil, sugar, salt or pepper