Lamb Cutlets With Normandy-style Mushroom And Applesauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lamb tenderloin (500 to 600 g)
• 50 g unsalted butter (clarified is best)
• 2 tablespoons shallots, chopped
• 225 g mushrooms or 225 g brown button mushrooms
• 2 mcintosh apples, diced
• 125 ml cider or 125 ml dry wine
• 50 ml 15% cream
• salt and pepper
• 2 tablespoons chives, chopped

Recipe

• 1 cut lamb tenderloin into 2 cm thick medallions and, using a meat tenderizer, flatten medallions into cutlets between sheets of wax paper. sear in hot butter for 1 minute per side. set aside and keep warm.
• 2 add shallots and mushrooms to skillet and brown for about 3 minutes. add diced apples and deglaze with cider. reduce liquid by half then add cream, salt and pepper. reheat lamb cutlets in sauce preparation.
• 3 arrange lamb over 4 warm plates and drizzle with sauce, sprinkle with chopped chives. serve with seasonal vegetables or pearl barley.