LAMB CUTLETS MAINTENON (France)

By Montrealer

LAMB

Ingredients

• Lamb:
• 4 lamb cutlets
• salt and pepper
• 1 teaspoon olive oil
• 1 cup mushrooms duxelles
• 1 ½ cup of mornay sauce
• 1 tablespoon Parmesan
• Mushroom Duxelles:
• ½ pound mushroom
• 1 tablespoon of butter
• 2 green onions minced
• juice of ½ lemon
• salt and pepper
• 2 tablespoons of 35% cream
• 2 tablespoons of parsley minced
• Mornay Sauce:
• 1 cup of bechamelle sauce
• 1 yellow of an egg
• 1 tablespoon Parmesan
• pinch of cayenne

Preparation

Step 1

1. Sprinkle lamb cutlets with salt and pepper and cook in hot oil 8 minutes on each side. Set aside.
2. Make the duxelles, dry the mushrooms in the cuisinart. Saute green onions and add mushrooms and lemon juice. Add salt and pepper and cook until all liquid evaporated. Add cream and stir. Cook one minute and add parsley.
3. Make mornay sauce: cook a bechamelle sauce and add the yellows, parmesan and cayenne.
4. Set cutlets in a pan, set a tablespoon of duxelles on each and pour mornay sauce over.
5. Add Parmesan and put in oven and let slowly burn for 15 minutes.