Agnello alla Milanese (Pan-fried Lamb Culet with Roasted Chestnuts, Leeks and Caramelized Shallots)

Recipe by 

Chef Stuart Lane


Marinated American lamb chops with rosemary & garlic on a plate


  • 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.

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