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Herb & Caper Lamb Cutlets on Pea, Spinach & Lemon Crush

Flavour Packed Lamb Cutlet Recipe

4

Serves

15 mins

Prep Time

20 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

There’s something a little bit special about serving lamb rack – it’s such a great looking cut, so tender and loaded with flavour. There’s no need to feel daunted when you cook it – just follow a few key steps (see the video at recipes.co.nz for my step-by-step guide) and it couldn’t be easier. This meal is perfect for entertaining; it’s simple to make, visually impressive and absolutely delicious. And because it’s such a small cut, it cooks quickly so you won’t be in the kitchen all afternoon preparing. Brillant.

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High Iron

tag

Lamb,

Dinner,

Easy,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

Lamb

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8 Quality Mark lamb cutlets

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A pinch of salt

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A pinch of black pepper

Herb paste

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2 tbsp olive oil

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1 tbsp capers

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2, roughly chopped garlic cloves

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3 tbsp, chopped parsley

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Pan jus

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1/2 cup red wine

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1 cup beef stock

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1 tsp butter

Pea crush

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3 cups baby peas

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1 and 1/2 cups, chopped spinach

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1 lemon zest

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1 tsp lemon juice

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1/4 cup Parmesan cheese

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1/4 cup cream

Method

To Make Lamb

To Make Accoutruments

To Serve

1

Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper.

2

Heat 1 tablespoon of oil in a pan over a very high heat.

3

Sear the lamb racks for a couple of minutes until browned all over.

4

Remove from the pan and set aside to cool. Don’t wash the pan.

More info

Nutrition Information per Serving (355g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1753 (418)kJ

Protein

27.9g

Total Fat

24.5g

Saturated Fat

10g

Carbs

11.7g

Sugars

7.3g

Sodium

739mg

Iron*

4mg

* Percentage of recommended daily intake (Aust/NZ)

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