Lamb Cutlets

==Ingredients==
* 600 g lamb cutlets
* 180 g cooking butter
* 6 g fresh tarragon
* 1¾ dl veal sauce
* ½ l demi glace
* 300 g chicken liver pâté
* 1 can apricots (300 g)
* 120 g snow peas
* 100 g carrots
== Directions ==
# Put trimmings into baking tray.
# Brown in a hot oven.
# Deglaze with veal stock, and cook for approximately 1 hour.
# Strain and simmer.
# Heat half the demi glace, puree the apricots and combine.
# Adjust the consistency and seasoning and put into bain Marie.
# Heat the remaining demi glace, fold in the pate , adjust the consistency and seasoning, keep warm in bain marie.
# Top both sauces with knobs of butter.
# Sprinkle the cutlets lightly with chopped tarragon.
# Grill , or pan fry with butter, on both sides.
# Coat plates with sauces in desired pattern and lay cutlets on top.
# Garnish with snowpeas and carrots (served on an apricot sauce and paté sauce).
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Category:Apricot Recipes
Category:Glace Recipes
Category:Lamb breast Recipes
Category:Lamb leg Recipes
Category:Main Dish Meat Recipes
Category:Snow pea Recipes
Category:Tarragon Recipes
Category:Veal stock and broth Recipes