Navarrese Lamb Cutlets
8 servings
70 minutes
Navarre-style lamb cutlets are a refined dish of European cuisine infused with the traditions and aromas of southern regions. It draws inspiration from the gastronomic culture of Navarre, where lamb meat is prized for its tenderness and rich flavor. Fried in rendered fat, these cutlets are covered with a golden crust and then soaked in a juicy tomato-bacon sauce with onions that gives them a deep, slightly sweet note. The finishing touch is baked smoked sausage that creates an appetizing crispy texture. The dish features a harmonious blend of salty, meaty, and spicy flavors, perfect for warm family evenings or festive gatherings. Served hot with crispy bread or a light garnish that enhances its rich flavor palette.
1
Wash the meat, dry it, cut into 8 portions (cutlets). Slightly pound, add a little salt and pepper.
- Lamb ribs: 800 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat the lard in a pan, fry the meat over high heat until golden brown for 5-7 minutes. Transfer to a baking dish.
- Rendered pork lard: 50 g
- Lamb ribs: 800 g
3
Chop the bacon finely. Clean the onion and chop it finely. In the same pan where the meat was fried, sauté the bacon with the onion.
- Bacon: 100 g
- Onion: 1 piece
4
Wash the tomatoes, pour boiling water over them, peel the skin off, and chop finely. Add to the pan with bacon and onion, simmer for 10 minutes. At the end of cooking, add salt, pepper, and sugar.
- Tomatoes: 2 pieces
- Bacon: 100 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Sugar: 1 teaspoon
5
Pour the hot mixture from the pan over the patties and place in a preheated oven at 160 degrees for 15 minutes.
- Lamb ribs: 800 g
6
Slice the sausage thinly, place it on the cutlets, increase the heat to high, and bake until the sausage is browned. Serve immediately after cooking.
- Raw-smoked (dry) sausage: 200 g