Herb & Caper Lamb Cutlets on Pea, Spinach & Lemon Crush
Flavour Packed Lamb Cutlet Recipe
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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Special Occasion & Entertaining,
National Lamb Day,
8 Quality Mark lamb cutlets
A pinch of salt
A pinch of black pepper
2 tbsp olive oil
1 tbsp capers
2, roughly chopped garlic cloves
3 tbsp, chopped parsley
1/2 cup red wine
1 cup beef stock
1 tsp butter
3 cups baby peas
1 and 1/2 cups, chopped spinach
1 lemon zest
1 tsp lemon juice
1/4 cup parmesan cheese
1/4 cup cream
To Make Lamb
To Make Accoutruments
Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper.
Heat 1 tablespoon of oil in a pan over a very high heat.
Sear the lamb racks for a couple of minutes until browned all over.
Remove from the pan and set aside to cool. Don’t wash the pan.
Nutrition Information per Serving (355g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)