Lamb with onion marmalade
6 servings
30 minutes
Lamb with onion marmalade is an exquisite dish of French cuisine that combines the tenderness of meat with the rich sweet-spicy caramelization of onions. This recipe draws from the traditions of French gastronomes, skillfully balancing flavors and textures. Slowly braised onions infused with cumin and brown sugar turn into a soft, aromatic marmalade that complements juicy lamb cutlets seared to a golden crust and infused with fresh lemon juice. This combination creates a harmony of flavors—from sweet to tangy, from soft to rich. The dish is perfect for a romantic dinner or an elegant festive table, impressing guests not only with its taste but also with its original presentation.
1
In a pan, heat butter and half of the olive oil. Add chopped onion, sugar, and finely chopped cumin. Mix well. Reduce heat, cover, and simmer the onion, stirring occasionally, for 30-35 minutes until very soft. Season with spices, add parsley, and keep warm on very low heat.
- Butter: 40 g
- Olive oil: 4 tablespoons
- Onion: 4 heads
- Brown sugar: 2 teaspoons
- Caraway leaves: 2 teaspoons
- Spices: to taste
- Chopped parsley: 2 tablespoons
2
Heat the remaining oil in a pan and lay the meat in a single layer. Fry for 2 minutes on each side, then add lemon juice and spices.
- Olive oil: 4 tablespoons
- Bone-in lamb cutlets: 12 pieces
- Lemon juice: 2 tablespoons
- Spices: to taste
3
Place a small amount of onion jam and 3 lamb cutlets on each plate.
- Bone-in lamb cutlets: 12 pieces
