Lamb Cutlets à la Navarraise

Ingredients

• Lamb cutlets
• 150 grammes lean ham
• 150 grammes cooked mushrooms
• 15 grammes red pepper
• 1 decilitre and a half sauce Béchamel with mushroom essence
• Grated Parmesan
• Melted butter
• Half-tomatoes
• Oil
• Sauce Tomate

Instructions

1. Chop the lean ham, the cooked mushrooms and the red pepper, and bind them with the reduced sauce Béchamel with mushroom essence.
2. Grill the cutlets on one side.
3. Garnish the grilled side dome-shaped with the mixture.
4. Sprinkle the surface with grated Parmesan and with melted butter.
5. Put in the oven to gratinate lightly and to finish cooking the cutlets.
6. Season the half-tomatoes and sauté them in oil.
7. Arrange the cutlets in a crown on the half-tomatoes and surround with a cordon of sauce Tomate.