Colorado Lamb Cutlets with Rosemary Garlic Cream Sauce

This is the perfect Lamb Sirloin dish.


1 pound lamb sirloin
Salt and pepper
1 cup flour
2 eggs
1/2 cup Dijon mustard
1/4 cup water
1 cup Panko breadcrumbs
3 tablespoons butter


1 tablespoon butter
4 garlic cloves, minced
1 shallot, minced
1 tablespoon fresh rosemary, minced
Salt and pepper, to taste
1 cup white wine
2 cups heavy cream
2 tablespoons fresh lemon juice 1.


Trim all fat and sinew from the surface of the lamb sirloin and cut into four equal slices. Pound the slices out to 1/4-inch thick and season with salt and pepper. 2. Set up a breading station by placing the flour in one bowl and beating together the eggs, mustard and water in a second bowl. Place the breadcrumbs in a third bowl. Place the 3 tablespoons of butter in a large skillet and set over medium-high heat. As the butter is melting, bread the lamb cutlets by first dredging in flour, taking care to shake off the excess; then dipping in the egg-mustard mixture; and finally coating in breadcrumbs. 3. When the butter begins to brown, place the breaded cutlets in the pan. Cook until the breading turns golden brown and juices begin to come to the surface. Turn cutlets and continue cooking until the second side is golden brown. Transfer cutlets to warm plates and ladle sauce over them. Serve immediately. 4. To make the sauce, melt the butter in a saucepan. Add the cloves, shallot and rosemary and cook briefly. Season to taste with salt and pepper, then add the wine. Cook until the wine is reduced to 1/4 its original volume. Add the cream and reduce by half. Stir in the lemon juice and adjust the seasoning as needed.