Fried lamb cutlets with pulses, stuffed Nicola potatoes and rosemary sauce (Created by Felix Alen, Chef at Hof ter Rhode - Callebaut Ambassador Belgium)

Lamb cutlets

Ingredients Preparation
2 tablespoons Callebaut Mycryo®
Sea salt
Black pepper
12 lamb cutlets
Lemon fruit pepper (available from Verstegen)
Coat the cutlets with the Mycryo® mixture. Leave to rest in a cool place under cellophane. Fry the meat in a dry pan. Sprinkle with the lemon pepper.


Ingredients Preparation
500 g season's pulses (peas, green beans, beans, mange-touts, etc.) Blanche the pulses, plunge in ice-cold water and drain.
1 tablespoon chopped savory
1 tablespoon Callebaut Mycryo®
Sprinkle the Mycryo® and herbs on the pulses and put away in the refrigerator until use. Heat in the wok or in the same pan as the lamb cutlets were fried in.

Stuffed Nicola potatoes

Ingredients Preparation
8 peeled, boiled Nicola potatoes
1 tablespoon Callebaut Mycryo®
1 tablespoon chopped shallots
1clove of garlic, crushed
50 g salted farm butter
Hollow out the potatoes and mash the flesh along with the other ingredients. Finish with the farm butter and fill the potatoes with the mixture. Heat in the oven or underneath the salamander.

Rosemary sauce

Ingredients Preparation
Lamb bones and butcher's scraps
300 g mirepoix of celery, carrot and onion
1 tablespoon Callebaut Mycryo®
Mix the mirepoix with Mycryo® and fry until brown along with the lamb bones.
2 cloves of garlic
1 bouquet garni
2 dl red wine
5 dl lamb fond
1 tablespoon tomato puree
1 bouquet garni with rosemary
Add and boil down for at least half an hour. Then sieve. Reduce to about half.
1 tablespoon chopped rosemary
1 dl fine olive oil
Finish the sauce with the rosemary and finally mix the olive oil into it.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info