Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
Succulent Lamb Cutlet Dinner Recipe
4
Serves
15 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
The fragrant and lush green fresh herb Pistou gives the already tender and tasty beautiful pink Lamb cutlets a stylish twist. Serve with Rosemary flavoured potato rosti and salad for a complete dinner plate. Simply delicious!
The fresh herb pistou makes this lamb dish that bit more special. Simply delicious.
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Ingredients
Lamb
8 cutlets Quality Mark lamb rack
Potato Rosti
6-7 medium Agria potatoes
peeled and grated
1 small sprig fresh rosemary
finely chopped
2 Tbsp butter
melted
¼ cup oil
Pistou
½ cup grated parmesan cheese
1 cup basil leaves
½ cup mint leaves
1 garlic clove
crushed
3 anchovy fillets
roughly chopped
1 Tbsp red wine vinegar
i
4 Tbsp olive oil
Method
To Make Lamb
To Prepare Accoutruments
To Serve
1
Preheat the oven to 220°C.
2
Trim the fat layer off the lamb rack. Rub the rack with a little oil and season with salt and pepper.
3
Heat a frying pan until hot, then sear the lamb for a few minutes each side to brown (or if you leave the fat layer on, cook this side longer to render out some of the fat and crisp it up nicely).
4
Transfer the lamb to a roasting dish and bake in the oven for 12-16 minutes depending on how you like it done.
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5
Remove from the oven, cover loosely with foil and leave to rest for 10-15 minutes before carving across the grain.
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Nutrition Information per Serving (327g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2391 kJ (571 kcal)
Protein
29.8g
Total Fat
38g
Saturated Fat
11.3g
Carbs
27.3g
Sugars
0.6g
Sodium
534mg
Iron*
2.8mg
* Percentage of recommended daily intake (Aust/NZ)
