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Rosemary And Pistachio Lamb Steak With Onion And M

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A rich and exotic dish – mutton cooked with pistachios and served with an onion flavoured sauce

This is an exclusive website recipe.

Preparation Time : 5-6 hour

Cooking time : 41-50 minutes

Servings : 4

Rosemary And Pistachio Lamb Steak With Onion And M

Main Ingredients

Lamb chops (chaampan) , Rosemary

Cuisine

Continental

Course

Main Course-Mutton

Level Of Cooking

Medium

Ingredients

  • Lamb chops (chaampan)
    8
  • Rosemary chopped
  • Pistachios powdered
    6 tablespoons
  • Black peppercorns crushed
    12
  • Garlic finely chopped
    6-8 cloves
  • Oil
    4 tablespoons
  • Fresh bread crumbs
    1 1/2 cups
  • Parsley finely chopped
    2 teaspoon
  • Potatoes cubed
    2 large
  • Butter
    2 tablespoons
  • Cream
    2 tablespoons
  • Onion sliced
    1
  • Mushrooms sliced
    8-10
  • Mutton stock
    2 cups
  • Cornflour/ corn starch
    2 tablespoons

Method

Step 1


Marinate the lamb chops with salt, three fourth of the crushed black peppercorns, garlic, two tablespoons oil and rosemary. Keep in refrigerator for around four hours.

Step 2


Meanwhile boil potatoes in salted water and drain. Pass through a sieve into a bowl. Add butter and cream and whisk till smooth.

Step 3


Add salt and the remaining crushed black peppercorns and whisk. Preheat oven to 180 ºC. Heat the remaining oil in a pan or skillet and sear the chops on both sides for around five minutes each. Drain. Combine pistachio, bread crumbs and parsley in a bowl.

Step 4


Roll the chops in the mixture. Cover with an aluminium foil and cook in the preheated oven for ten to twelve minutes. In the same pan, sauté onions till brown.

Step 5


Add mushrooms and sauté for around two minutes. Add stock and salt. Bring to a boil. Dissolve cornflour in quarter cup of water and add. Cook till the sauce reaches the desired consistency.

Step 6


Place the mashed potatoes in the centre of a serving plate and arrange the chops upright on top of the potatoes

Step 7


Drizzle the sauce half over the chops and half around the plate. Garnish with a rosemary sprig and serve hot.

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