Lamb cutlets with Marsala and almonds, a tasty, easy and quick recipe, also ideal for Easter lunch. Of course, the best thing is to prepare them at the last minute, but if you have a microwave oven, you can always prepare them a few hours in advance and reheat them at the right time. Usually, for pan cooking, lamb chops are used, but in this case, I preferred those that need breading, just for appearance. Anyway, after this test, I can assure you that both are fine. Few ingredients for a recipe with excellent results, that does not require particular cooking skills, suitable for everyone. For those not from Rome, I want to explain that the abbacchio is milk-fed and does not exceed 13 lbs, while the lamb ranges from 15 to 26 lbs, beyond that, we talk about sheep.
If you like lamb, then you can’t miss the upcoming recipes:
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Easter
Ingredients
- 2.2 lbs lamb cutlets
- 4.4 oz Marsala
- 4 tablespoons extra virgin olive oil
- 0.7 oz butter
- 1.8 oz water
- 1 tablespoon flour
- 1.4 oz toasted almond flakes
- to taste salt and pepper
Tools
- 1 Pan non-stick
- 1 Paper towels
Preparation
Take the cutlets (in this case, I used those usually breaded, for appearance sake, but grilled ones are fine too) out of the fridge an hour before cooking, so they reach room temperature. This way, they won’t suffer a thermal shock when contacting the hot pan, preventing them from becoming tough. Pat them with paper towels to remove any moisture and dip them into the pan once the oil is hot.
Cook them for a few minutes, turning them continuously, and remove them once they are well browned (never lower the flame, or they might boil). Place them immediately on a serving platter, season with salt and pepper, and cover to keep warm.
In the same pan used for the lamb, pour the Marsala, melt the butter, add the flour, and blend the ingredients, ensuring no lumps remain. The sauce will likely be quite thick, so it’s necessary to add water. Finally, stir in 30 grams of previously toasted almond flakes.
Pour the hot sauce over the lamb cutlets and decorate with the remaining almond flakes.
Serve our Lamb Cutlets with Marsala and Almonds immediately before they cool. If needed, reheat for a few seconds in the microwave.
Tips and Storage
The lamb cutlets can be kept in the refrigerator for a few days, always in an airtight container.
This way, they won’t get contaminated by other foods, but avoid plastic as it continuously releases toxic substances when in contact with food.
You can freeze them, well covered to prevent ice, and once defrosted in the fridge, reheat them in the microwave.
