Here’s another recipe for you to try from the menu of the Pipers’ Tryst restaurant at The National Piping Centre’s base in Glasgow. Head chef, Eddie Shaw reveals how to make Panfried Lamb Cutlets and pear chutney with Dauphinoise potatoes and vegetables, which is a popular dish from the A La Carte menu.
Ingredients:
Three French trim lamb cutlets (ask your butcher to do them), two oz butter, one tsp olive oil, salt and pepper. Chutney: Two pears, one onion, one stem of rosemary, one tsp of sugar, 50ml of white wine vinegar. Potato Dauphinoise: Three potatoes peeled, quarter pint of cream, one clove of garlic, salt and pepper. Vegetables: one bunch of green beans, three sticks asparagus, one carrot.
Method:
For the Dauphinoise potatoes -— Slice potato, puree garlic and add potato, garlic, cream and seasoning in pot and bring to boil. Place into an oven dish and bake for 30 minutes at 200˚C
To make the chutney — Peel and slice pears, dice the onion and chop the rosemary and put all three into a pan with the sugar and white wine rosemary and cook over a medium heat for approximately 40 minutes. Set aside and keep refrigerated till used.
Warm a frying pan till smoking then add the oil and seal the lamb cutlets for two minutes each side. Add a knob of butter and then cook in the oven for four minutes till medium rare. Leave the lamb to rest for four minutes before serving.
Chop the vegetables and blanch in boiling water before serving.
