Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcooking....academy.com/p/get-st Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional).

Video for the roasted fennel garnish:
https://youtu.be/n3_sMpejtqs

Ingredients:
6 to 8 lamb cutlets
2 eggs
3 tablespoons of plain flour (all purpose)
100 grams of bread crumbs
50 grams of grinded Hazelnuts
2 tablespoon of plain unsalted butter (european style butter)
salt and peper for seasoning.

for the sauce:
Trimming or off-cuts of lamb
1 medium size shallot (30 grams)
50 grams of onions cut in Mirepoix (cut in rough medium size cubes)
50 grams of carrots cut in Mirepoix (cut in rough medium size cubes)
1 twig if thyme
1 small bay leaf
enough water to cover the meat
2 teaspoons of crushed hazelnuts
100 ml of liquid cream (heavy whipping cream)
Salt and pepper for seasoning.

Tips for the the lamb jus:
1- when adding the water, pour just enough so that the water barely covers the meat./
2- To really have concentrated lamb flavors leave to simmer until it is become really concentrated and almost syrupy. 45 minutes should do.



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