One- of the nicest ways to serve lamb cutlets, New Orleans Lamb Cutlets are grilled and served with risotto and grilled bananas. A crisp green salad is the only accompaniment required.
2 oz. butter
1 onion, sliced
8 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
A succulent and spicy recipe from the American Deep South, New Orleans Barbequed Pork Chops is a delicious supper dish.
19 fl. oz. boiling chicken stock
½ teaspoon salt
8 lamb cutlets
4 bananas, sliced lengthways
In a medium-sized saucepan, melt half the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the rice, reduce the heat to low and cook, stirring frequently, for 5 minutes. Pour in the boiling stock and add the salt. Cover the pan, reduce the heat to low and simmer the rice for 20 minutes or until it is tender and all the liquid has been absorbed.
Meanwhile, preheat the grill to high.
Grill the cutlets for 2 minutes on each side. Add the bananas to the grill pan and grill the bananas and cutlets for 2 to 3 minutes longer on each side or until the bananas are brown and the cutlets are tender. Remove the grill pan from the heat.
Remove the rice mixture from the heat and stir in the remaining butter. Turn the risotto out on to a warmed serving dish.
Place the lamb cutlets on top and garnish with the bananas.