“Lamb Cutlets’ Parcels” recipe by Artusi – “Cotolette di Agnello Vestite”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 9,68*

Cost/portion: UK/£ 3.22*

Utensils you will need

One chopping board for the meat
One chopping board for the vegetables
One frying pan or sauté pan
Two 4lt saucepans
One wooden or silicon spatula
Three small bowls
One heavy duty meat tenderiser
Greaseproof paper
One large bowl
One pestle and mortar
One zester
One pastry sealer or one fork
One pastry brush
One baking tray
One thin mesh sieve
One hand blender
One paring knife
One sharp chef knife

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Fresh whole milk - 350ml [part 1 of 2]

  • Butter - 35gr [part 1 of 3]

  • Butter - 30gr [part 2 of 3]

  • Plain flour - 40gr

  • Salt - 2 pinches

  • Lamb cutlets - 6 (about 450 to 500gr)

  • Dry porcini mushrooms - 5gr

  • Lukewarm water - 300ml

  • Black pepper corns - 4gr

  • Salt - 2 pinches

  • Cured ox tangue - 60gr

  • Cured ham - 60gr

  • Truffle oil - 2ts (optional)

  • Parmigiano cheese - 30gr

  • Nutmeg - as needed

  • Puff pastry - one rectangular sheet (about 35x22cm)

  • One egg yolk

  • Fresh whole milk - 40gr [part 2 of 2]

  • Dry white wine - 60ml

  • Butter - 35gr [part 3 of 3]

Instructions

  • 1.
    Making the thick bechamel sauce and preparing the lamb cutlets

    • Fresh whole milk - 350ml [part 1 of 2]
    • Butter - 35gr [part 1 of 3]
    • Plain flour - 40gr
    • Salt - 2 pinches
    • Lamb cutlets - 6 (about 450 to 500gr)

      Put the milk into one 4lt saucepan and heat it over a medium- high power. It must come to the simmer (step 1 - pic.A).
      Put 35gr of butter into a second 4lt saucepan and let it melt over a medium heat: it must not brown (step 1 - pic.B).
      With a sharp chef knife, separate the lamb cutlets from each other and trim off the majority of the fat (step 1 - pic.C).
      With a paring knife, scrape off any excess of meat and fat leaving each bone perfectly clean and attached to the round meat of the rack. If it is too much, cook it later together with the cutlets, then mince it and join it to the cured meats (step 1 - pic.D).
      When the butter in the saucepan has melted completely, add all the plain flour to it and stir evenly: the flour will combine to the fat without creating any lump. Set the heat to a medium-high power (step 1 - pic.E).
      Then, add the hot milk a small ladle at a time and incorporate it completely. This will initially harden the mix of flour and butter so you need to work it with a wooden spoon or a silicon spatula (step 1 - pic.F).
      Keep adding the rest of the milk gradually and let the heat cook the flour completely. This will take about 12 minutes. Than season the thick bechamel with one or two pinches of salt. Stir evenly and taste it. The bechamel sauce needs to be quite thick and must be chilled completely before being worked later on, so move it away from the heat (step 1 - pic.G).

  • 2.
    Bashing and cooking the lamb cutlets in the sauté pan

    • Butter - 30gr [part 2 of 3]
    • The lamb cutlets
    • The melted butter in the frying pan
    • Dry porcini mushrooms - 5gr
    • Lukewarm water - 300ml
    • Black pepper corns - 4gr
    • Salt - 2 pinches

      Quickly rinse the dry Porcini mushrooms under fresh water, than place them into a small bowl and add some lukewarm water to them. Leave aside to soften (step 2 - pic.A).
      Put a sauté pan or a frying pan over a gentle low heat and slowly melt 30gr of butter into it (step 2 - pic.B).
      Meanwhile, protecting the meat with two sheets of greaseproof paper, bash the lamb gently with a meat tenderiser (step 2 - pic.C).
      Finely crush 4gr of black pepper corns with pestle and mortar. Set aside (step 2 - pic.D).
      Set the heat under the frying pan to a high power. When the butter starts bubbling and foaming slightly, add the lamb cutlets ad sear the meat on both sides (step 2 - pic.E).
      Turn and season them with salt and black pepper on both sides (step 2 - pic.F).
      Then, move the lamb away from the pan, arrange it into a cold plate and let it chill completely (step 2 - pic.G).

  • 3.
    Mixing the bechamel with the ham, tongue, mushrooms and cheese

    • Cured ox tangue - 60gr
    • Cured ham - 60gr
    • Parmigiano cheese - 30gr
    • Nutmeg - as needed
    • The chilled bechamel sauce
    • The soften Porcini mushrooms
    • Truffle oil - 2ts (optional)

      Finely mince the cured ox tongue and ham with a sharp chef knife and set aside (step 3 - pic.A).
      By now, the mushrooms should have soften enough, so take them out of their water and mince them finely with the chef knife (step 3 - pic.A).
      When the bechamel has chilled completely, add the cured meats to it and stir evenly, then add the minced mushrooms and the optional 2ts of truffle oil and stir evenly (step 3 - pic.C).
      Grate the Parmigiano cheese directly into the bowl, then grate some nutmeg as well. Stir evenly again (step 3 - pic.D).

  • 4.
    Making the lamb and puff pastry parcels

    • The bechamel and meat filling
    • The chilled lamb cutlets
    • Puff pastry - one rectangular sheet (about 35x22cm)

      Turn the oven on adn set it at 200ºC. Halve vertically the puff pastery sheet, then cut it again horizontally in three. Arrange one generous spoonful of bechamel filling on the side of each of them (step 4 - pic.A).
      Then place each lamb chop on top of the filling (step 4 - pic.B).
      Place another spoonful of filling on top of each lamb chop (step 4 - pic.C).
      Then, fold the puff pastry and seal it on the 3 sides either using a fork or a pastry cutter and sealer. The tip of the bones will be left to stick out of the parcel (step 4 - pic.D).

  • 5.
    Baking the parcels and deglazing the pan to make a sauce

    • One egg yolk
    • Fresh whole milk - 40gr [part 2 of 2]
    • The mushrooms’ liquor
    • Dry white wine - 60ml
    • Butter - 35gr [part 3 of 3]

      Brake an egg, separate it and place the yolk into a small bowl. Add about 40gr of milk to it. Stirr evenly with a brush and spread the glazing mixture on top of each parcel (step 5 - pic.A).
      Arrange a greaseproof paper sheet on a baking tray and arrange the parcel on it. Keep them quite distant from each other so they will not stick to each other while baking (step 5 - pic.B).
      Place the tray into the hot oven and bake for about 10 to 12 minutes or until perfectly cooked and golden. Do not overcook or the lamb will become dry and tough. While the parcels are baking, deglaze the frying pan putting it on a high heat first, then adding the dry white wine and a same amount of the mushrooms’ liquor. Let the juices reduce almost completely (step 5 - pic.C).
      Then, strain the sauce through a very thin mesh sieve directly into a small bowl (step 5 - pic.D).
      Immediately add 35gr of butter to it and process with a hand blander into a smooth and lightly brown sauce (step 5 - pic.E).

Instructions

  • 1.
    Making the thick bechamel sauce and preparing the lamb cutlets

    • Fresh whole milk - 350ml [part 1 of 2]
    • Butter - 35gr [part 1 of 3]
    • Plain flour - 40gr
    • Salt - 2 pinches
    • Lamb cutlets - 6 (about 450 to 500gr)

      Put the milk into one 4lt saucepan and heat it over a medium- high power. It must come to the simmer (step 1 - pic.A).
      Put 35gr of butter into a second 4lt saucepan and let it melt over a medium heat: it must not brown (step 1 - pic.B).
      With a sharp chef knife, separate the lamb cutlets from each other and trim off the majority of the fat (step 1 - pic.C).
      With a paring knife, scrape off any excess of meat and fat leaving each bone perfectly clean and attached to the round meat of the rack. If it is too much, cook it later together with the cutlets, then mince it and join it to the cured meats (step 1 - pic.D).
      When the butter in the saucepan has melted completely, add all the plain flour to it and stir evenly: the flour will combine to the fat without creating any lump. Set the heat to a medium-high power (step 1 - pic.E).
      Then, add the hot milk a small ladle at a time and incorporate it completely. This will initially harden the mix of flour and butter so you need to work it with a wooden spoon or a silicon spatula (step 1 - pic.F).
      Keep adding the rest of the milk gradually and let the heat cook the flour completely. This will take about 12 minutes. Than season the thick bechamel with one or two pinches of salt. Stir evenly and taste it. The bechamel sauce needs to be quite thick and must be chilled completely before being worked later on, so move it away from the heat (step 1 - pic.G).

  • 2.
    Bashing and cooking the lamb cutlets in the sauté pan

    • Butter - 30gr [part 2 of 3]
    • The lamb cutlets
    • The melted butter in the frying pan
    • Dry porcini mushrooms - 5gr
    • Lukewarm water - 300ml
    • Black pepper corns - 4gr
    • Salt - 2 pinches

      Quickly rinse the dry Porcini mushrooms under fresh water, than place them into a small bowl and add some lukewarm water to them. Leave aside to soften (step 2 - pic.A).
      Put a sauté pan or a frying pan over a gentle low heat and slowly melt 30gr of butter into it (step 2 - pic.B).
      Meanwhile, protecting the meat with two sheets of greaseproof paper, bash the lamb gently with a meat tenderiser (step 2 - pic.C).
      Finely crush 4gr of black pepper corns with pestle and mortar. Set aside (step 2 - pic.D).
      Set the heat under the frying pan to a high power. When the butter starts bubbling and foaming slightly, add the lamb cutlets ad sear the meat on both sides (step 2 - pic.E).
      Turn and season them with salt and black pepper on both sides (step 2 - pic.F).
      Then, move the lamb away from the pan, arrange it into a cold plate and let it chill completely (step 2 - pic.G).

  • 3.
    Mixing the bechamel with the ham, tongue, mushrooms and cheese

    • Cured ox tangue - 60gr
    • Cured ham - 60gr
    • Parmigiano cheese - 30gr
    • Nutmeg - as needed
    • The chilled bechamel sauce
    • The soften Porcini mushrooms
    • Truffle oil - 2ts (optional)

      Finely mince the cured ox tongue and ham with a sharp chef knife and set aside (step 3 - pic.A).
      By now, the mushrooms should have soften enough, so take them out of their water and mince them finely with the chef knife (step 3 - pic.A).
      When the bechamel has chilled completely, add the cured meats to it and stir evenly, then add the minced mushrooms and the optional 2ts of truffle oil and stir evenly (step 3 - pic.C).
      Grate the Parmigiano cheese directly into the bowl, then grate some nutmeg as well. Stir evenly again (step 3 - pic.D).

  • 4.
    Making the lamb and puff pastry parcels

    • The bechamel and meat filling
    • The chilled lamb cutlets
    • Puff pastry - one rectangular sheet (about 35x22cm)

      Turn the oven on adn set it at 200ºC. Halve vertically the puff pastery sheet, then cut it again horizontally in three. Arrange one generous spoonful of bechamel filling on the side of each of them (step 4 - pic.A).
      Then place each lamb chop on top of the filling (step 4 - pic.B).
      Place another spoonful of filling on top of each lamb chop (step 4 - pic.C).
      Then, fold the puff pastry and seal it on the 3 sides either using a fork or a pastry cutter and sealer. The tip of the bones will be left to stick out of the parcel (step 4 - pic.D).

  • 5.
    Baking the parcels and deglazing the pan to make a sauce

    • One egg yolk
    • Fresh whole milk - 40gr [part 2 of 2]
    • The mushrooms’ liquor
    • Dry white wine - 60ml
    • Butter - 35gr [part 3 of 3]

      Brake an egg, separate it and place the yolk into a small bowl. Add about 40gr of milk to it. Stirr evenly with a brush and spread the glazing mixture on top of each parcel (step 5 - pic.A).
      Arrange a greaseproof paper sheet on a baking tray and arrange the parcel on it. Keep them quite distant from each other so they will not stick to each other while baking (step 5 - pic.B).
      Place the tray into the hot oven and bake for about 10 to 12 minutes or until perfectly cooked and golden. Do not overcook or the lamb will become dry and tough. While the parcels are baking, deglaze the frying pan putting it on a high heat first, then adding the dry white wine and a same amount of the mushrooms’ liquor. Let the juices reduce almost completely (step 5 - pic.C).
      Then, strain the sauce through a very thin mesh sieve directly into a small bowl (step 5 - pic.D).
      Immediately add 35gr of butter to it and process with a hand blander into a smooth and lightly brown sauce (step 5 - pic.E).

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