Recipe Provided ByChef Stuart Lane
- 1-1/2 pounds boneless American Lamb loin
- Salt and pepper, to taste
- 1/3 cup all-purpose flour
- 4 eggs, beaten
- 1 cup Panko bread crumbs, pulsed in food processor to fine powder
- 1 cup roasted chestnuts, peeled
- 8 cups sliced shallots, caramelized
- 2 leeks, cut into 1/2-inch pieces, seared and roasted
- 1 cup lamb brodo (see chef’s tip below)
- 2 to 4 teaspoons white wine vinegar
- 1/2 cup unsalted butter
- 1/2 cup olive oil
- 4 tablespoons ground chamomile
Trim lamb loins and cut into four 6-ounce pieces. Butterfly each piece and pound into 1/4-inch-thick cutlets. Season lamb cutlets with salt and pepper. Dredge each cutlet in the flour, dip into the beaten eggs, then press into the bread crumbs to form a crust. Hold in refrigerator until ready to cook.
In a medium pan, bring chestnuts, shallots, leeks and brodo to a simmer. Add vinegar to taste. Season with salt and pepper. Add 4 tablespoons of butter and cook until just melted, then remove the pan from the heat.
In a large sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter for each lamb cutlet. Add 1 or 2 cutlets and cook until medium doneness with a golden brown crust, flipping halfway through cooking, 5 to 8 minutes. Remove to a paper towel-lined plate to rest and absorb fat. Repeat to cook the remaining cutlets. Sprinkle each cutlet with 1 tablespoon chamomile.
To serve, place mix of chestnuts, shallots and leek on a plate. Top with a lamb cutlet.
Chef’s Tip: Make lamb brodo (or broth) in advance. Place lamb bones, 1/2 onion, 1 carrot and 1 celery stock in stock pot with 2 quarts of water. Cook for 4 hours, skimming occasionally. Strain the stock and discard bones and vegetables.