Lamb cutlet with lemon sauce

Name: Lamb cutlet with lemon sauce
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 200 g Potatoes; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 250 g Celery; 20 g Butter or margarine; 1 (approx. 180 g) double lamb chop; 1 medium onion; 1 Branch sage; 1/2 TEASPOON pink pepper berries; 20 g Sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp Tomato wedges, sage and parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

200 g Potatoes
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
250 g Celery
20 g Butter or margarine
1 (approx. 180 g) double lamb chop
1 medium onion
1 Branch sage
1/2 TEASPOON pink pepper berries
20 g Sugar
3-4 Tbsp Lemon juice
7-10 Tbsp Tomato wedges, sage and parsley

Directions

1
Peel and wash the potatoes and cut them lengthwise into slices. Heat 1 tablespoon of oil. Fry the potatoes for 10-15 minutes. Season with salt and pepper. Clean and wash the celery and cut it diagonally into 2 cm long pieces.
2
Heat 10 g fat. Steam the celery in it at a mild heat for about 10 minutes. Season with salt. Remove potatoes and keep warm. Add the remaining oil to the pan. Brown the cutlet on both sides.
3
Season with salt. Peel and halve the onion and cut into rings. Add to the cutlet. Fry both for 8-10 minutes. Wash the sage and cut the leaves into strips. Season meat with pink pepper. Remove and keep warm.
4
Add sugar to the frying oil and allow to caramelize. Add lemon juice, 4 tablespoons of water and remaining fat and stir until smooth. Arrange potatoes, vegetables, cutlet and sauce. Garnish with tomato, sage and parsley as desired.