Lamb Forequarter Cutlets
Lamb Forequarter Cutlets contain higher amounts of fat and connective tissue which needs to be cooked longer and slower for succulent and tender results. Offend cut slightly thinned than other cuts of lamb, so when BBQ or pan fried the desired tenderness is reached. A technique used to prevent over cooking this cut is to cook in a oven bag or cover in tin foil. This traps the moisture in keeping it tender and juicy.
Lamb Forequarter Cutlets with Fried Bread:
Braised Lamb Forequarter Cutlets:
- Total time: 3 hr 40 min
- Prep Time: 20 min
- Cook Time: 3 hr 10 min
- 1 tablespoon olive oil
- 2 pounds lamb shoulder chops
- salt and pepper, to taste
- 1 small onion sliced
- 4 cloves garlic, minced
- 1 cup red wine
- 2 tablespoon chopped fresh rosemary
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons cornstarch
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
- Preheat oven to 150 degrees C.
- Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet.
- Saute onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil.
- Bake in preheated oven for 3 hours.
- Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.
This recipe was used from all recipes.com:
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