Cooking Lab - Big Breakfast with Tomato, Lamb, and Egg served with Truffle Mustard

Cooking Lab - Grilled Lamb and Brussel Sprout Pizza

Cooking Lab - Lamb Cutlet Stack with Parsley Pesto

Spring time is all about vibrant green vegetables and herbs and I can’t stop thinking about lamb.... 

Spring lamb cutlets are so tender and full of taste....


(c) GMV - Got My Vote!

When stacked high, paired with baby asparagus and add a dollop of home-made creamy parsley pesto, you will get a gourmet cafe-style meal. 

Ingredients:

- 6 Spring lamb cutlets 
- 2 cup fresh parsley 
- 1 bunch baby asparagus 
- 1/2 cup walnut 
- 3 tablespoon olive oil 
- 3 large tomato 
- 4 cloves of garlic 
- 2 bay leaves 
- 1 cup all purpose flour 
- 100ml red wine 
- 100ml white wine 
- 1/2 teaspoon paprika 
- Pink salt and pepper 

Instructions: 

1. Marinate the lamb cutlets in red wine and season with salt and pepper. Cover with plastic wrap and refrigerate until required.

2. Press the lamb cutlets firmly into the flour mixture.

3. Lightly spray cutlets with olive oil and place them in a hot skillet pan.

4. Pan fry for 3-5 minutes until golden on both sides.

5. Add the baby asparagus and 2 cloves of garlic into a fry pan. Cook until tender and season with light salt.

6. In a saucepan, add diced tomato, bay leaves, garlic, water and white wine. Bring it to boil and simmer for 3-5 minutes. Keep warm.

7. Place parsley, walnuts, garlic in a food processor and process until combined. Slowly add in the olive oil until the pesto is smooth and creamy.

8. Season with paprika, salt and pepper. Set aside.

9. Place a layer of asparagus in the center of each serving plate. Add a spoonful of tomato jus. Place a lamb cutlet on top. Drizzle with a spoonful of parsley pesto on top.

10. Repeat the process.

11. Finish with a dollop of the parsley pesto and just a little more tomato jus.

12. Season with salt and pepper.

13. Serve immediately and enjoy.

Cooking - Dukkah-Crusted Lamb Cutlets with parsley & pine nuts stuffing

Dukkah-crusted lamb cutlets are a great and tasty idea. The crunchy nuts and aromatic spices complement well with all lamb dishes. 

This is really a simple dish. Just crust some lamb cutlets with dukkah and fry or BBQ. Serve with pesto cous cous and a dallop of Tzatziki dip for a light and satisfying BBQ meal. 

Perfect for weekend BBQ.

(c) GMV - Got My Vote!'

Ingredients:

- 6 lamb cutlets 

- Breadcrumbs 2 cups

- Chopped rosemary and parsley 1 cup

- Pinenuts 1/2 cup

- Potato Starch Flour 2 cups

- Beaten eggs x 2

- Extra Virgin Olive Oil 1/2 cup

- Salt & Pepper

Instructions:

1. For the cutlet stuffing, mix chopped parsley, rosemary and pine nuts together, roughly grind them into a coarse texture. Season with salt and pepper.

2. Marinate the lamb cutlets in red wine and leave them in the fridge for 1 hour.

3. Drizzle some olive oil on the lamb cutlets and give them a good rub.

4. Season with cracked black pepper.

5. Cut a small pocket in the cutlet and fill with the mixture in (1). 

[Note: Don't over stuff it, the pocket to remain closed while pan-frying.]

6. Arrange flour, beaten egg, breadcrumb and dukkah on bench as shown.

7. Coat each cutlet firstly in potato starch flour, then dip into the beaten egg.

8. Finish with a Dukkah and  breadcrumbs coating. Dust off any excess. 

9. Heat oil on medium and gently place the lamb cutlets in the hot pan. (Grill on the BBQ would be a better alternative).

10. Sear the cutlets on all side in a non-stick fry pan on high. 

11.Turn down the heat and cook further to your required likeness. I prefer mine done in a medium result. 

12. Cook until the dukkah turned golden and the spices smell aromatic.

13. Remove and set aside.

14. Continue with the rest of the lamb cutlets.

15. Cook cous cous according to packet instructions.

16.  Stir in 2 teaspoon of pesto sauce and cubed tomatoes.

17. Add a tablespoon of aged balsamic vinegar.

18. Season with salt and pepper.

19. Plate the cous cous into 3 serving plates.

20. Plate 2 lamb cutlets on top of the cous cous.

21. Garnish with chopped parsley.

22. Season with salt and pepper.

23. Serve warm with a lime wedge on the side.

Optional: serve with a dallop of Tzatziki dip. :) 

Cooking Lab - Honeyed French Crumbed Cutlets w Cous Cous Salad

Another day pouring with heavy rain.

Such a miserable day to stay indoor.

Oh well, at least we can jazzed up our dinner meal to something absolutely scrumptious yummy.....Yes! It's lamb, good Aussie lamb cutlets!!~~

(c) GMV - Got My Vote!'*\(^o^)/*

Honeyed crumbed French lamb cutlets with cous cous salad in Plum Lime dressing.

This is really a recipe of 2 dishes that are cooked separately and then brought together in the end.

Ingredients for the Lamb Cutlets:

- 4 Frenched lamb cutlets 

- 2 T/s of honey 

- 1 crushed clove of garlic

- 1 egg

- Breadcrumbs to coat

- Salt & Pepper

For Cous Cous Salad:

- 1 cup of Cous Cous 

- 1 cup of boiling hot water 

- 1 truss tomato finely chopping

- 1/2 French onion finely cubed

- 3 T/s Pesto paste

- 1 T/s truffled balsamic vinegar

- 1 T/s plum dressing 

- 1/2 lime juice 

Instructions:

1. Rub the lamb cutlets in salt and pepper 

2. Marinade the lamb cutlets in honey

3. Get the beatened egg mixture and bread crumbs ready for rolling fun. 

4. Dip the lamb cutlets in the egg mixture, then roll it around in breadcrumbs. Pat off the excess.

5. Add some oil to the fry pan and brown the crushed garlic until fragrant.

6. Pan fry the crumbed lamb cutlets until golden. 

7. Mix 1 cup of Cous Cous with 1 cup of boiling hot water. Cover.

8. Uncover the Cous Cous and fluff up by stirring with a fork. 

9. Stir in the pesto paste.

10. Add the chopped tomato and French onion. Followered by a a dash of truffled balsamic vinegar, plum dressing and lime juice. 

11. Toss in the fresh rocket. Combine and mix well. 

12. Serve the lamb cutlets on the bed of Cous Cous Salad.

13. Served with smoky BBQ sauce.

A pretty sensational dish and we are like: Please Sir, can we have some more?~

Cooking Lab - Frenched Cutlets w Pesto & Blue Cheese Cous Cous

Sometimes the movies you watched can have a profound effect on you.

For some reason I was feeling a bit notisatagic this evening, and my mind flashed an image from a TV drama years ago.

It was a Japanese Drama called 'My Little Chef'. It was not well-received, but there was this espisode I still can vividly recall.

A French-Inspired Young Chef trying to help a little boy to rekindle his parents' love by creating dishes that have significance to their romance courtship.

The one particular stunning dish was the one she created a lamb dish based on a pearl brooch design the Father has given to the Mother on their anniversary.

The dish may not create a wow factor in the sophisticated dining era nowadays, but back then when the drama was aired, I was mesmerized by the stunning creativity of the dish.

This is what I come up with tonight. :)

(c) GMV - Got My Vote!' 

Frenched Cutlets $42.99/kg