Recipe provided by | Chef Stuart Lane

Servings: 4

INGREDIENTS

1-1/2 pounds Boneless American Lamb loin

Salt and pepper to taste

1/3 cup All-purpose flour

4 Eggs, beaten

1 cup breadcrumbs, pulsed in food processor to  fine powder

1 cup Roasted Chestnuts, peeled

8 cups Sliced shallots, caramelized

2 Leeks, cut into 1/2-inch pieces, seared and roasted

1 cup Lamb brodo (see Chef’s Tip below)

2 to 4 teaspoons White wine vinegar

1/2 cup Unsalted butter

1/2 cup Olive oil

4 tablespoons Ground chamomile

DIRECTIONS

METHOD:

Trim lamb loins and cut into four 6-ounce pieces.  Butterfly each piece and pound into 1/4-inch-thick cutlets.  Season lamb cutlets with salt and pepper. Dredge each cutlet in the flour, dip into the beaten eggs, then press into the breadcrumbs to form a crust.  Hold in refrigerator until ready to cook.

In a medium pan, bring chestnuts, shallots, leeks and brodo to a simmer.  Add vinegar to taste. Season with salt and pepper. Add 4 tablespoons of butter and cook until just melted, then remove the pan from the heat.

In a large sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter for each lamb cutlet.  Add 1 or 2 cutlets and cook until medium doneness with a golden brown crust, flipping halfway through cooking, 5 to 8 minutes.  Remove to a paper towel-lined plate to rest and absorb fat. Repeat to cook the remaining cutlets. Sprinkle each cutlet with 1 tablespoon chamomile.

To serve, place mix of chestnuts, shallots and leek on a plate. Top with a lamb cutlet.

Agnello alla Milanese (Pan-fried Lamb Culet with Roasted Chestnuts, Leeks and Caramelized Shallots)

Chef’s Tip: Make lamb brodo (or broth) in advance.  Place lamb bones, 1/2 onion, 1 carrot and 1 celery stock in stock pot with 2 quarts of water.  Cook for 4 hours, skimming occasionally. Strain the stock and discard bones and vegetables. 

Recipe and image provided by the American Lamb Board