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Ingredientes
- 8 x Tenderloin Lamb Cutlets
- 1 x Clove garlic, sliced
- 1 x Egg, (size 3) beaten
- 50 gm Fresh white breadcrumbs, (2oz)
- 1 Tbsp. Extra virgin olive oil, up to 2
- 4 Tbsp. Freshly minced mixed herbs
- 150 ml Dry sherry, (1/4 pint)
- 142 ml Double cream, (5 fl ounce) Salt and freshly grnd black pepper
- 125 gm Green olives to garnish, (optional) (4oz)
Direcciones
- 1. Make small slits in the cutlets and push in the sliced garlic. Coat each cutlet in egg and breadcrumbs, and refrigeratefor 20 min.
- 2. Heat the oil and butter in a large frying pan and brown the cutlets on both sides. Lower the heat and cook for 6 min on each side. Transfer to a hot serving dish and keep hot.
- 3. Add in the herbs and sherry to the pan and boil rapidly for 2 min till thickened. Stir in the cream and seasoning to taste.
- 4. Spoon over the cutlets and serve immediately. Garnish with olives
- (optional).
- NOTES : Something special to brighten up the lamb chops.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 251 | 67% |
| Total Fat 28.39g | 35% |
| Saturated Fat 13.22g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 693mg | 29% |
| Potassium 137mg | 4% |
| Total Carbs 16.95g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.0g | 3% |
| Protein 4.58g | 7% |
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