New Update
Main Ingredients | Lamb chops (chaampan) , Pistachios |
Cuisine | Fusion |
Course | Main Course Mutton |
Prep Time | 5-6 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Rosemary And Pistachio Lamb Steak With Onion And M
- 8 Lamb chops (chaampan)
- 6 tablespoons Pistachios powdered
- A few sprigs of rosemary chopped
- 12 Black peppercorns crushed
- 6-8 cloves Garlic finely chopped
- 4 tablespoons Oil
- 1 1/2 cups Fresh bread crumbs
- 2 teaspoon Parsley finely chopped
- 2 large Potatoes cubed
- 2 tablespoons Butter
- 2 tablespoons Cream
- 1 Onion sliced
- 8-10 Mushrooms sliced
- 2 cups Mutton stock
- 2 tablespoons Cornflour/ corn starch
Method
- 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.
- Meanwhile boil potatoes in salted water and drain. Pass through a sieve into a bowl. Add butter and cream and whisk till smooth.
- 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.
- 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.
- 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.
- Place the mashed potatoes in the centre of a serving plate and arrange the chops upright on top of the potatoes
- Drizzle the sauce half over the chops and half around the plate. Garnish with a rosemary sprig and serve hot.
Advertisment