LAMB CUTLETS WITH BALSAMIC VINEGAR
Ingredients (4 people amount) :
16 lamb cutlets
50 g (1.76 oz- 0.11 lb) of fresh stoned cherries
8 soft and stoned dried plums
2 coffee-spoons of sugar
2 laurel leaves
Salt, pepper, butter
3 spoons of extra-virgin olive-oil
3 spoons of Cherry Balsamic Vinegar
1) Mix Balsamic Vinegar, salt, pepper, thyme and laurel with oil in a bowl and let cutlets pickle there.
2) Warm some butter in a frying-pan (4 little pieces), then add cutlets. Pan them, and while they cook add marinade sauce from time to time.
3) Brown cherries and plums (already stoned) with some butter in another frying-pan. Add some drops of Cherry Balsamic Vinegar, then burn sugar and coat fruit with caramel.
4) Serve cutlets together with cooking sauce and coated fruits.
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