No. 94. Costolette D' Agnello Alla Costanza (lamb Cutlets) Recipe

Recipe Name: Costolette D' Agnello Alla Costanza (Lamb Cutlets)

Costolette D' Agnello Alla Costanza, or Lamb Cutlets in the style of Costanza, is a delicious and elegant Italian dish that combines tender lamb cutlets with a rich and flavorful sauce. This recipe dates back several centuries and is named after Costanza, a renowned chef from Italy. The combination of perfectly cooked lamb, mushrooms, cocks' combs, and fowl's liver creates a unique and indulgent flavor profile. In this recipe, we will guide you through the process of preparing and cooking these succulent lamb cutlets, ensuring a memorable dining experience.

Fun Facts:
- Lamb has been a popular choice of meat in Mediterranean cuisine for centuries. It is known for its tender texture and savory taste.
- The use of mushrooms in this recipe adds an earthy and umami flavor, providing depth to the dish.
- Cocks' combs and fowl's liver are uncommon ingredients, typically found in traditional Italian haute cuisine. These ingredients add richness and complexity to the dish.


- Lamb cutlets
- Butter
- Stock or gravy (preferably homemade)
- Cocks' combs (optional)
- Fowl's liver (optional)
- Mushrooms
- White sauce
- Half a gill of cream


1. Start by preparing the lamb cutlets. If necessary, trim excess fat from the cutlets, leaving a thin layer for added flavor. Season the cutlets with salt and pepper on both sides.

2. In a large skillet, melt a generous amount of butter over high heat. When the butter is hot and sizzling, carefully place the lamb cutlets in the skillet. Fry the cutlets for a few minutes on each side until beautifully browned and cooked to your desired doneness. Remove the cutlets from the skillet and set them aside on a warm plate.

3. Drain off the excess butter from the skillet and replace it with the stock or gravy. Bring the liquid to a gentle simmer over medium heat, scraping any flavorful bits from the bottom of the skillet. This will create a rich and flavorful base for the sauce.

4. While the sauce simmers, prepare the ragout of cocks' combs, fowl's liver, and mushrooms. If using cocks' combs and fowl's liver, cut them into bite-sized pieces. Slice the mushrooms into thin slices. In a separate pan, sauté the mushrooms, cocks' combs, and fowl's liver until they are cooked through and tender.

5. Once the ragout is ready, add it to the simmering sauce in the skillet. Stir gently to combine all the flavors.

6. In a small bowl, mix the white sauce with half a gill of cream (approximately 60 ml). This will create a creamy and velvety texture for the sauce. Pour the mixture into the skillet with the lamb and ragout, stirring continuously to ensure even distribution.

7. Carefully place the lamb cutlets back into the skillet, coat them with the sauce, and sauté for an additional fifteen minutes. This will allow the flavors to meld together and the lamb to absorb the delicious sauce.

8. Once the lamb cutlets have cooked for the desired duration, remove them from the skillet and serve immediately. Plate the lamb cutlets with a generous amount of the creamy sauce, ragout, mushrooms, cocks' combs, and fowl's liver.

9. Costolette D' Agnello Alla Costanza is traditionally served with a side of buttery mashed potatoes or steamed vegetables, balancing the richness of the lamb and sauce.

Similar Recipe Dishes:

This recipe is reminiscent of several other dishes in Italian cuisine that combine meat with rich and flavorful sauces. Some similar dishes include:

1. Osso Buco: This dish features braised veal shanks in a rich tomato-based sauce, complemented by aromatic vegetables like onions, carrots, and celery. Osso Buco is often served with gremolata, a mixture of lemon zest, garlic, and parsley.

2. Saltimbocca alla Romana: Traditionally made with veal, this dish involves wrapping thinly sliced meat with prosciutto and sage. The meat is then sautéed in butter or olive oil and simmered in white wine. The resulting sauce is flavorful and pairs well with the tender meat.

3. Pollo alla Cacciatora: This Italian hunter-style chicken dish is cooked with tomatoes, onions, garlic, and herbs, creating a rich and aromatic sauce. The chicken is braised slowly, allowing the flavors to infuse the meat, resulting in a delicious and comforting dish.

Overall, Costolette D' Agnello Alla Costanza stands out with its unique combination of lamb cutlets and exotic ingredients. It is a dish that embraces Italian culinary heritage and indulges the palate with its rich flavors and elegant presentation. Enjoy this recipe as a special treat for a memorable dining experience.



Viewed 1834 times.

Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce