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

 * 1) Put trimmings into baking tray.
 * 2) Brown in a hot oven.
 * 3) Deglaze with veal stock, and cook for approximately 1 hour.
 * 4) Strain and simmer.
 * 5) Heat half the demi glace, puree the apricots and combine.
 * 6) Adjust the consistency and seasoning and put into bain Marie.
 * 7) Heat the remaining demi glace, fold in the pate, adjust the consistency and seasoning, keep warm in bain marie.
 * 8) Top both sauces with knobs of butter.
 * 9) Sprinkle the cutlets lightly with chopped tarragon.
 * 10) Grill, or pan fry with butter, on both sides.
 * 11) Coat plates with sauces in desired pattern and lay cutlets on top.
 * 12) Garnish with snowpeas and carrots (served on an apricot sauce and paté sauce).