In the culinary world, lamb cutlet stroganoff ranks among the most delectable and sophisticated dishes. This classic recipe combines the richness of lamb cutlets with the creamy indulgence of a stroganoff sauce, creating a symphony of flavors that will tantalize your taste buds and leave you craving for more. Whether you're hosting a dinner party or simply treating yourself to a special meal, lamb cutlet stroganoff is sure to impress with its elegant presentation and unforgettable taste. Let's embark on a culinary journey to discover the secrets behind this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
LAMB NOODLE STROGANOFF
Lamb is such a tender and flavorful meat. It make a great additional as the protein in this stroganoff dish. This comes together so quickly and disappears just as fast.-Margery Bryan, Moses Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a skillet, cook lamb and garlic until lamb is browned; drain. Stir in tomato sauce, salt and pepper. Simmer, uncovered, for 10 minutes. Place noodles in a greased 13x9-in. baking dish. Top with meat mixture. In a small bowl, beat cream cheese and sour cream until smooth; stir in onions. Spread over meat mixture. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with cheese and paprika; let stand 5 minutes.
Nutrition Facts :
LIGHT TURKEY CUTLETS STROGANOFF
My husband, who's a real red-meat man, loves this lighter version of classic beef Stroganoff. I like to serve traditional egg noodles on the side. -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix flour and 1/4 teaspoon each salt and pepper. Dip cutlets in flour mixture to coat both sides; shake off excess. , Place a large nonstick skillet coated with cooking spray over medium heat. In batches, cook turkey in 1 tablespoon butter until meat is no longer pink, 2-3 minutes on each side. Remove from pan; keep warm. Wipe pan clean if necessary., In same skillet, heat remaining butter over medium-high heat. Add mushrooms and onion; cook and stir until tender. Stir in broth and sherry. Bring to a boil; cook just until liquid is almost evaporated. Stir in sour cream, tarragon and the remaining salt and pepper; heat through (do not allow to boil). Serve with turkey.
Nutrition Facts : Calories 290 calories, Fat 9g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 493mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges
HERBED LAMB CUTLETS WITH ROASTED VEGETABLES
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
- Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
- Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
- Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
SPRING LAMB STROGANOFF
Made in the spring when both morel mushrooms and vidalia onions are in season (and, sometimes, the rare heirloom tomato such as a Cherokee Purple), this dish can be a nice change from regular beef stroganoff. It's important to note that when I came up with this recipe, the only wine I had on-hand was "off" so I left it out. Honestly? I didn't notice the difference and was able to taste the lamb much more. Don't use fat-free sour cream; you need some fat (I go for low-fat) in order for the sauce to form and get thick. This makes 6, light servings (fairly small), good for a brunch or light supper.
Provided by David J Rust
Categories One Dish Meal
Time 45m
Yield 6 small entrees, 6 serving(s)
Number Of Ingredients 17
Steps:
- Toss your lamb stew meat in the flour mixed with a pinch of the dried marjoram and some salt and pepper (to taste). Coat each piece completely.
- In a large skillet that has a tight-fitting lid, saute the lamb over high-heat in 2 Tbsp of the oil. Cook until nicely browned. Scrape the bottom of the skillet to keep the flour coating from burning, as you saute.
- Remove the lamb to a bowl and set aside for later.
- In the same skillet add 2 Tbsp of the grapseseed oil (half of what remains) and reduce the heat to medium-high. Add the sliced onions and saute, slowly browning. Add half the marjoram, half the salt, and half the pepper.
- When the onions are fully brown, remove them to the same bowl as the browned lamb and set aside for later.
- In the same skillet, add the remaining oil and marjoram to the diced morel mushrooms. Add 1 Tbsp unsalted butter, the red bell pepper, and the thyme. Saute until the mushrooms have shrunk to about half size.
- Re-add the lamb and onions to the mushrooms. Stir to combine. Taste and season with salt and pepper (if needed).
- Add the half-and-half as well as the low-fat (light) sour cream and stir to combine, completely. Reduce the heat to very low and cover. Simmer for 30 minutes, stirring only once or twice during this time to prevent any burning.
- While the sauce is simmering, heat your water for the penne pasta. Once the water has been salted and brought to a boil, add the pasta and cook until al'dente.
- Remove the pasta and drain; serve equal amounts on small plates or in bowls.
- When the sauce has finished simmering, it should be thick. If it is not thick, remove the lid and keep simmering (uncovered) while stirring it, to thicken. When it has finally reached the desired consistency, stir in the diced tomatoes.
- Pour equal parts of the sauce over each serving of pasta and serve hot.
Nutrition Facts : Calories 654.6, Fat 35.2, SaturatedFat 12.4, Cholesterol 125.1, Sodium 417.3, Carbohydrate 50.9, Fiber 6.9, Sugar 5, Protein 35
LAMB CUTLETS- MEDITERRANEAN STYLE
Tasty Mediterranean style marinated lamb cutlet. A recipe from an advertisement is a women's magazine. Suggested to serve with a Greek salad and tzatziki for full Greek style family meal for 4 people. Prep time does not include the one hour marinating time required
Provided by Jubes
Categories Lamb/Sheep
Time 20m
Yield 12 lamb cutlets, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
- Add the lamb cutlets, combine. Cover and refrigerate for one hour.
- Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
- Suggested to serve with a Greek salad and tzatziki for a complete meal.
Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 145.9, Carbohydrate 1.9, Fiber 0.5, Sugar 0.4, Protein 0.3
CRUMBED LAMB CUTLETS
My mother has always done cutlets on a baking tray in the oven and they come out So tender and delicious
Provided by tassiekathy
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- break egg into a bowl and whisk.
- Dip cutlets into egg to coat.
- coast cutlets in dry stuffing mix as you would to bread them.
- place on a baking tray and cook at 350F for approx 40 minutes or until golden.
- DO NOT turn them over.
BREADED LAMB CUTLETS,
Crispy coated lamb cutlets, another of those quick easy recipes that taste good without a lot of effort. Just a simple mid week meal for the family.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
- Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
- Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
- Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
- I have allowed for three cutlets per person so make 16 if you want four per person.
- Serve with mash, roasted or boiled potato and vegetable.
Nutrition Facts : Calories 198.1, Fat 7.5, SaturatedFat 3.3, Cholesterol 116.8, Sodium 424.6, Carbohydrate 20.3, Fiber 1.3, Sugar 2, Protein 11.6
LAMB CUTLET STROGANOFF
This uses a flavour base, so it is a bit of a cheater's recipe, but it's yummy, and super quick and easy! erfect for those nights where you want something really tasty, but have no time or energy to cook from scratch.
Provided by Sara 76
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in pan, add cutlets, brown on each side. Remove from pan.
- Add onions and mushrooms, cook for 2 minutes.
- Add combine recipe mix and water.
- Bring to the boil, return cutlets to pan, simmer 10-15 minutes.
- Stir in sour cream and sprinkle with parsley.
- Serve with steamed rice and steamed vegetables.
Nutrition Facts : Calories 52, Fat 4.1, SaturatedFat 0.9, Cholesterol 1.3, Sodium 5.7, Carbohydrate 3.5, Fiber 0.6, Sugar 1.5, Protein 0.9
Tips:
- To ensure the lamb cutlets are cooked evenly, use a meat thermometer to check the internal temperature. The ideal internal temperature for medium-rare lamb is 135°F (57°C).
- If you don't have a meat thermometer, you can also check the doneness of the lamb by cutting into one of the cutlets. The meat should be pink in the center with no traces of red or blood.
- To make the stroganoff sauce, be sure to use high-quality beef broth. This will give the sauce a rich and flavorful taste.
- If you don't have sour cream on hand, you can substitute plain yogurt or crème fraîche.
- To add a bit of extra flavor to the dish, try adding a teaspoon of Dijon mustard or Worcestershire sauce to the sauce.
- Serve the lamb cutlet stroganoff immediately over mashed potatoes, rice, or egg noodles.
Conclusion:
Lamb cutlet stroganoff is a delicious and elegant dish that is perfect for a special occasion. The tender lamb cutlets are cooked to perfection and smothered in a creamy, flavorful sauce. This dish is sure to impress your guests and will quickly become a favorite.
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