Ginger Lamb Cutlets With Apple And Avocado Cream

1. 1

   In a bowl combine ginger, shallot, garlic, chili flakes, lime and six tablespoons of oil. Add the cutlets and stir well so that the lamb is evenly covered by the marinade. Salt to taste and stir again. Let the meat marinate in the fridge for an hour or so, stirring now and then.

2. 2

   In a large frying pan heat the remaining two tablespoons of oil. Scrape the marinade - that you'll reserve for later use - off the cutlets and fry them over a medium-high heat for about 3-4 minutes on each side until they become golden. Turn the heat down and pour the marinade over the cutlets. Add two or three tablespoons of water and cook for about 5-10 minutes, until water is reabsorbed. Cooking time depends on tastes: if you prefer well-done cutlets you need to cook them for about 10 minutes (check with a knife: if blood comes out, the cutlets are still too rare).

3. 3

   Serve with Apple and Avocado Cream.

4. 4

   Cook the apple chunks in some water for about 10 minutes until they soften. In the meantime, melt the butter in a frying pan and cook the shallot until it becomes lightly golden.

5. 5

   Peel, stone and cut the avocado into pieces. Drain the apple and set the cooking liquid aside. Blend the apple, avocado and shallot in a food processor until you have a smooth mixture; add two tablespoons of the apple cooking liquid for an even texture.

6. 6

   Melt a little more butter in a frying pan (the same cleaned or another one) and pour the apple-and-avocado mixture. Stir in the cream and bring to a simmer. Cook for about 1-2 minutes. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.