Recipes

• Mar 26, 2008 9:33 am US/Pacific
• Digg | Facebook | E-mail

  Close WindowE-mail This Page

  Lamb Milanesa

  Required fields are marked with an asterisk(*)

  ---

  • Recipient E-mail:* 
  • • Your Name:* 
    • Your E-mail:* 
  • Add a Message:
  •   Send me a copy of this e-mail.

  • Type the characters in this picture:* Click here to refresh with new letters

  ---

  The information you provide will be used only to send the requested e-mail and will not be used to send any other e-mail communications. Read more in our Privacy Policy

  Send E-mail

  | Print

Lamb Milanesa

LAMB MILANESA
(for one serving)

Ingredients:

4 oz Lamb Sirloin (fat removed)
1/3 cup seasoned bread crumbs
1 egg
2 pinches each oregano and thyme (dry will do, but it's not the same)
3 cloves garlic, minced
Salt & pepper
2 oz olive oil
1 slice egg plant (appx. same size as pounded lamb sirloin)
1 slice of your favorite white cheese (I use Fontina)
2 oz of your favorite red wine
2 oz salted sweet cream butter

Preparation:

1. Lamb cut should be 1/4 inch thick.
2. Pound out with meat mallet until 1/8 inch thick.
3. Season with salt and pepper on both sides.
4. Press into meat 3/4 of the oregano and thyme and 2/3 of the garlic.
5. Set aside.
6. Whip up the egg in a bowl big enough to dredge the lamb.
7. Coat lamb well with egg. In another bowl coat dredged lamb thoroughly with bread crumbs.
8. Heat a skillet with 3/4 of the olive oil.
9. Brown lamb cutlet on both sides. One minute each side for medium, less for rarer.
10. In same pan cook eggplant on both sides, seasoning with salt and pepper.
11. Eggplant should be slightly browned (Don't overcook!) Pre-heat oven to 375°.
12. Place lamb over eggplant in center of pan.
13. Top with tomato slices, cheese, remaining herbs and a sprinkle of bread crumbs. Melt in pre-heated oven 5 minutes.
14. In separate pan, heat remaining olive oil and slightly brown remaining garlic.
15. Add red wine and reduce 1/2 of the liquid. Add butter. Turn off heat and incorporate butter.
16. Season with salt and pepper. Pull lamb from oven and serve over red wine sauce.

Bon Apetite!
Chef Evan Elsberry

Evan's Kitchen
855 57th Street, Suite C
Sacramento
916.452.3896
www.chefevan.com