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Hed Chef
Cut your losses with cutlets
By Hedy Khoo
December 13, 2010
FESTIVE season? More like hunting season, especially for shopping junkies on the loose with their partners' supplementary cards.
Prevent the love of your life from emptying out your wallet by keeping her home, far away from the glistening lights and sparkling shop windows.
Ply her with these herbed lamb cutlets with plenty of pumpkin. The protein and carbo hit may send her floating so high, she won't be needing those Jimmy Choo stilettos this Christmas. You wish.
But the least you could do is try.
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Dress courtesy of Coast London at Paragon Shopping Centre. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678).
HERBED LAMB CUTLETS WITH ROASTED PARSNIP AND PUMPKIN
INGREDIENTS
6 lamb cutlets
300g pumpkin, cut into large chunks
1 parsnip, cut into large chunks
1/2 tsp sea salt
1 tbsp cooking oil
10g butter
MARINADE FOR LAMB
1 tbsp olive oil
100ml vermouth
1/4 tsp dried basil
1/4 tsp rubbed sage
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
1 tsp chopped red chilli
1 clove of garlic, chopped
Sprinkle of allspice
Pinch of ground cinnamon
Pinch of ground nutmeg
Black pepper
SEASONING FOR ROASTED VEGETABLES
1 tbsp olive oil
1 tbsp balsamic vinegar
Pinch of sugar
1/4 tsp salt
1/4 tsp sea salt
1/4 tsp dried basil
Pinch of nutmeg
Pinch of cinnamon
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METHOD
Marinate the lamb for at least 30minutes, preferably overnight.
Prepare the roasted vegetables by boiling for 10 minutes then placing in a roasting tray with seasoning. Grill for 8 to 10 minutes in the oven
For the lamb, heat the cooking oil inskillet.
Pan-fry cutlets about 2 to 3 minutes on each side to get a pink centre.
One minute before the lamb is done, add 10g butter.
Hed Chef
Cut your losses with cutlets
By Hedy Khoo
December 13, 2010
FESTIVE season? More like hunting season, especially for shopping junkies on the loose with their partners' supplementary cards.
Prevent the love of your life from emptying out your wallet by keeping her home, far away from the glistening lights and sparkling shop windows.
Ply her with these herbed lamb cutlets with plenty of pumpkin. The protein and carbo hit may send her floating so high, she won't be needing those Jimmy Choo stilettos this Christmas. You wish.
But the least you could do is try.
--------------------------------------------------------------------------------
Dress courtesy of Coast London at Paragon Shopping Centre. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Marge Irwan from Make Up For Ever Academy (Tel: 6333 0678).
HERBED LAMB CUTLETS WITH ROASTED PARSNIP AND PUMPKIN
INGREDIENTS
6 lamb cutlets
300g pumpkin, cut into large chunks
1 parsnip, cut into large chunks
1/2 tsp sea salt
1 tbsp cooking oil
10g butter
MARINADE FOR LAMB
1 tbsp olive oil
100ml vermouth
1/4 tsp dried basil
1/4 tsp rubbed sage
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
1 tsp chopped red chilli
1 clove of garlic, chopped
Sprinkle of allspice
Pinch of ground cinnamon
Pinch of ground nutmeg
Black pepper
SEASONING FOR ROASTED VEGETABLES
1 tbsp olive oil
1 tbsp balsamic vinegar
Pinch of sugar
1/4 tsp salt
1/4 tsp sea salt
1/4 tsp dried basil
Pinch of nutmeg
Pinch of cinnamon
--------------------------------------------------------------------------------
METHOD
Marinate the lamb for at least 30minutes, preferably overnight.
Prepare the roasted vegetables by boiling for 10 minutes then placing in a roasting tray with seasoning. Grill for 8 to 10 minutes in the oven
For the lamb, heat the cooking oil inskillet.
Pan-fry cutlets about 2 to 3 minutes on each side to get a pink centre.
One minute before the lamb is done, add 10g butter.
