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Lamb Cutlets with Rosemary Cream and Mushrooms Recipe

Lamb Cutlets with Rosemary Cream and Mushrooms

Red Meat


Total Time : Serves 8
Cheap

HOW TO PREPARE Lamb Cutlets with Rosemary Cream and Mushrooms Recipe

Heat oil in a large pan, gradually add lamb cutlets and fry them for 2 minutes over medium high heat, turning each cutlet once. Remove from pan and arrange on an oven dish.

In the same pan, stir and fry the beef salami over medium heat for 2 minutes. Add mushrooms and cook for another 6 minutes.

Add tomato paste, rosemary, flour, cream, water, MAGGI Chicken Stock cubes, and black pepper and stir well. Bring to boil and cook for 3 minutes.

Remove from heat, stir in the chopped spring onions, then pour over the lamb cutlets.

Bake in a 175°C oven for 30 minutes.

Nutritional Information For Lamb Cutlets with Rosemary Cream and Mushrooms Recipe

Per Portion of 300g

Energy : 829.00 Kcal
Protein : 40.00 g
Carbohydrate : 5.30 g
Fats : 72.00 g

Your Grocery List

  • ¼ cup olive oil
  • 1½ kg lamb chops
  • 1 cup salami or 200 g, spicy, cut into strips
  • 3 cups mushrooms or 300 g, sliced
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh rosemary
  • 1½ tablespoons plain flour
  • 1 cup fresh cream or 250 ml
  • 2½ cups water or 625 ml
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • ½ teaspoon ground black pepper
  • ½ cup spring onions or 50 g, chopped

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