Ginger Lamb Cutlets with Apple and Avocado Cream

 

Some days ago I was at the supermarket and found a small packet of lamb cutlets. Lamb is rather infrequent in Italian supermarkets, except on Easter time (last year I had to order minced lamb from the butcher to make Shepherd’s Pie). Obviously, unlucky as I am, lamb is one of my favourite dishes, so whenever I find it, I buy up a large amount and deep freeze it so that I can use it any time I feel like. This time I wanted to cook it a bit differently from the usual way – fried or roasted. I had some fresh ginger root at home and I thought it matches perfectly with lamb. So I opted for a simple marinade that enhanced the rather wild taste of lamb meat; moreover, ginger – together with chili and lime – adds a spicy and piquant touch to the whole and it is superbly harmonized by the delicacy of the Apple and Avocado Cream I made to serve the lamb. For this recipe I used 1.8 oz of ginger root but you can add more according to taste. As for the Apple and Avocado Cream, the idea sprang from my prodigality with avocados. I had bought too many to make Guacamole and I really didn’t know what to make of them. Then I thought that blending avocados with cream would turn out to be a delicious sauce to serve with Ginger Lamb Cutlets, to which I also added a cooking apple for a smoother and more delicate texture. Besides being a lovely accompanying sauce to meat, this cream can also be served on slices of toasted bread, as my husband genially pointed out. Just drizzle some extra vergine olive oil over the bread, pour the cream and add a little salt to taste on top (be sure to drizzle oil over the bread and not over the cream, because otherwise it will slide off).

What you will need

1.5 pounds (about 7) lamb cutlets

1.8 ounces fresh root ginger, peeled and sliced

1 shallot, chopped

1/2 teaspoon garlic powder or 1 garlic clove

1/2 teaspoon chili pepper flakes

8 tablespoons extravergine olive oil

2 limes, juice and zest

2-3 tablespoons water

salt to taste

1 cooking apple, peeled, cored and cut into chunks

1 avocado

1 shallot, finely chopped

200 milliliters cream

2 tablespoons apple cooking liquid

knob of butter

salt and pepper to taste

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