Lamb schnitzels with Rose marin

Name: Lamb schnitzels with Rose marin
Yield: 4 portion(s)
Ingredients: Groftkværnet pepper; Pepper; Parsley; Salt; 0.5 dl Sour cream or cream; 0.5 dl Dry vermouth; 0.5 dl Water; 0.5-1 tsp Fintklippet Rosemary; 1 tsp Clip hvidløgstop or 1 small clove of garlic; 15 g Margarine; 4–6 Lamb schnitzels (afh. by size)

Mains

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Lamb schnitzels with Rose marin

		Groftkværnet pepper
		Pepper
		Parsley
		Salt
0.5	dl	Sour cream or cream
0.5	dl	Dry vermouth
0.5	dl	Water
0.5-1	tsp	Fintklippet Rosemary
1	tsp	Clip hvidløgstop or 1 small clove of garlic
15	g	Margarine
4–6		Lamb schnitzels (afh. by size)

Instructions for Lamb schnitzels with Rose marin

To prepare the Lamb schnitzels with Rose marin recipe, please follow these instructions:

Schnitzlerne lamb chop in the edge with a knife, so they do not shrink during cooking. Schnitzlerne seasoned with salt, Rosemary, garlic and pepper. Brown on the forehead by strong heat and taken by the forehead. Pan cooked with water, vermouth and creme fraiche. The sauce tasted with salt and pepper. Schnitzlerne put it back in the sauce and warmed through 3-4 min. Parsley sprinkled over. Served with potatoes and salt.

Lamb schnitzels with Rose marin

Ingredients for Lamb schnitzels with Rose marin

Instructions for Lamb schnitzels with Rose marin

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