- Cooking at the table
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01. May 2014
Add the veal stock to the red wine reduction, bring to the boil and reduce by approx. half. Season with freshly milled salt and pepper.
Finely grate the potatoes and press out well in a sieve. Add egg white and thyme, mix well and season well with freshly milled salt and pepper.
Coat the lamb cutlet on both sides with a little hot mustard and spread the potato mass over them thinly and evenly and press on well. (When this is done the egg white is pressed out of the potato mass slightly.)
Heat up a generous amount of groundnut oil in the frying pan and fry the lamb cutlet until crispy whilst turning occasionally.
Before serving bring the sauce to the boil, perfume with port and, using the hand-held blender, blend with the cold butter until the sauce becomes foamy. De-grease the pink fried lamb cutlet on kitchen paper, halving it diagonally if desired and serve immediately.
Serve with Ticino oven vegetables.