- ¼ cup olive oil
- 1½ kg lamb chops
- 1 cup salami or 200 g, spicy and thinly sliced
- 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 or 625 ml of water
- 2 cubes MAGGI Chicken Stock
- ½ teaspoon ground black pepper
- ½ cup or 50 g spring onions chopped
Lamb Cutlets with Rosemary Cream and Mushrooms
INGREDIENTS
Lamb Cutlets with Rosemary Cream and Mushrooms with
Lamb Cutlets with Rosemary Cream and Mushrooms with 
- ¼ cup olive oil
- 1½ kg lamb chops
- 1 cup salami or 200 g, spicy and thinly sliced
- 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 or 625 ml of water
- 2 cubes MAGGI Chicken Stock
- ½ teaspoon ground black pepper
- ½ cup or 50 g spring onions chopped
HOW TO PREPARE
Lamb Cutlets with Rosemary Cream and Mushrooms with
Lamb Cutlets with Rosemary Cream and Mushrooms with
1
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.
2
In the same pan, stir and fry the beef salami over medium heat for 2 minutes. Add mushrooms and cook for another 6 minutes.
3
Add tomato paste, rosemary, flour, cream, water, MAGGI Chicken Stock cubes, and black pepper and stir well. Bring to a boil and cook for 3 minutes
4
Remove from heat, stir in the chopped spring onions, then pour over the lamb cutlets.
5
Bake in a 175°C oven for 30 minutes.
NUTRITIONAL INFORMATION
Lamb Cutlets with Rosemary Cream and Mushrooms with
Lamb Cutlets with Rosemary Cream and Mushrooms with
- Energy 829 (Kcal)
- Protein 40 (g)
- Carbohydrate 5.3 (g)
- Total Fat 72 (g)
REVIEWS
Lamb Cutlets with Rosemary Cream and Mushrooms with
