Lamb Cutlets With Coucus
I did this dish a while ago - it was spring and lamb always tastes the best during that period for some unknown reasons. Anyway, here are two fresh Welsh lamb cutlets marinated with sea salt, oregano and olive oil:
Pan fry them in a very very hot pan:
Lamb meat is very tricky to get it right - overcooked will render the meat chewy like tyre. The ideal cooked lamb meat will be a bit pinkish inside, its texture should be firm but not rubber, and the meat should retain most of its juice. It should take around 3-5 mins a side. If you are adventurous enough, put in a dash of brandy (anything with 40% or more alcohol). The flame will come straight into the pan! Not sure it will improve the taste, but it is definitely fun to watch it.
Once the cutlets are done, leave them aside to cool down. In the meantime, we can make a sauce with it. Put a little bit of butter into the pan. Sautee some chopped garlics. Then, crush two fresh tomatoes into it. Add in a little bit of ketchup, pepper and salt for taste. Add in some mixed vege if you want:
Cook some coucus, and here is the final product: