Many people do not like to cook cutlets from this meat, and all because of its smell. But this is absolutely no reason to deny yourself them! The unpleasant aroma of lamb can be easily eliminated by adding a little fresh mint to the minced meat - it completely neutralizes the smell and gives the dish its own hint of freshness.
Lamb cutlets are served only hot, they are not eaten cold. You can add various sauces to them: ketchup, garlic, sour cream of any fat content. It is also permissible to garnish them with porridge, pasta, baked or stewed vegetables.
To prevent cutlets from falling apart when frying, be sure to add a chicken egg to the minced meat, as well as breadcrumbs, which will absorb excess fat. It is permissible to fry them in vegetable / butter, lard, etc. Carefully cut films and veins from the meat so that they do not come across later in the finished dish.
Ingredients:
Lamb - 400 g
Bulb onions - 0.5 pcs. (large)
Chicken egg - 1 pc.
Bread crumbs - 5 tablespoons
Seasoning for meat - 1 tsp
Garlic - 2 cloves
Fresh mint - 2 sprigs
Salt - 3 pinches
Ground black pepper - 2 pinches
Vegetable oil - 40 ml
How to cook:
Prepare food.
Get lamb with greasy layers, maybe even bone. Cut out the pulp and bacon, cut off the films and veins. Rinse the meat in water and pat dry with a paper towel.
Rinse the mint sprigs and pick off the leaves. Peel the onion and garlic, rinse in water.
Pass the meat, onions, garlic, mint through a meat grinder, placing a wire rack with large cells in the technique.
Add 1-2 tbsp. breadcrumbs, beat in the chicken egg. Add seasoning for meat, salt and ground black pepper. Gently knead the minced meat, mixing all the ingredients. Leave at room temperature for 10-15 minutes to swell.
Pour the rest of the bread crumbs onto a separate plate or saucer. With wet palms, pinch off a part of the minced meat and form a rounded cutlet out of it. Dip it in breadcrumbs on a plate on all sides.
Do the same with the rest of the meat mass, forming cutlet blanks from it.
Pour vegetable oil into the pan and heat it thoroughly by placing the container on the stove and turning on maximum heat. Then reduce the heat and put the workpieces in the butter. Fry on each side for 3-4 minutes, covering the container with a lid after turning the cutlets so that they are steamed inside. Heating should be moderate!
Put the finished lamb cutlets on plates and serve with vegetables, sauces, garnish.
Author: Alena Prika
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