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Black pepper and maple lamb cutlets - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
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Black pepper and maple lamb cutlets

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  • Black pepper and maple lamb cutlets

    I am modifying this recipe to baste a small lamb leg roast that I am busy making. Saw it on a TV cooking show and the lamb chops looked awesome.

    BLACK PEPPER AND MAPLE LAMB CUTLETS

    Ingredients:
    16 lamb cutlets, trimmed of excess fat
    1/2 cup (real, not flavoured) maple syrup
    2 tablespoons coarsely ground black pepper
    1 tablespoon very finely chopped rosemary leaves
    1 tablespoon olive oil
    1 butter lettuce
    12 ripe cherry tomatoes, halved
    1 small red onion, very finely sliced
    2 tablespoons extra virgin olive oil

    Combine lamb, maple syrup, pepper, rosemary and olive oil in a plastic bag or a bowl and make sure that all surfaces of the lamb are well covered.

    Leave covered in a cool place but not the fridge for thirty minutes then cook over a medium tot hot char grill, turning a few times so the maple syrup doesn’t burn and blacken, until the lamb is medium rare.

    Place the lamb in a bowl and allow to rest, loosely covered for five minutes. Arrange the butter lettuce on a platter and scatter the tomatoes and onion over the top.

    Drizzle the extra virgin olive oil over the salad. Arrange the lamb cutlets on top of the salad and spoon any remaining juices from the resting process and a generous sprinkle of sea salt over them
    / Rossco

  • #2
    Re: Black pepper and maple lamb cutlets

    This recipe has now been confirmed as the ultimate way of doing lamb....

    Baste often and you will get a fantastic sweet, herbed crust.

    You must use the real deal maple syrup NOT the maple "flavoured" product costing 1/2 the price.
    / Rossco

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