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Lamb Cutlets with Potato Rosti & Fresh Herb Pistou

Succulent Lamb Cutlet Dinner Recipe

4

Serves

15 mins

Prep Time

35 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

The fresh herb pistou makes this lamb dish that bit more special. Simply delicious.

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Lamb,

Easy,

Dinner,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

Lamb

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8 cutlets Quality Mark lamb rack

Potato rosti

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6-7 medium agria potatoes

peeled and grated

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2 tsp fresh rosemary

finely chopped

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2 tbsp butter

melted

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1/4 cup oil

Pistou

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1/2 cup, grated parmesan cheese

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1 cup basil leaves

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1/2 cup fresh mint

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1 garlic clove

crushed

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3 fillets anchovies

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1 tbsp red wine vinegar

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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.

5

Remove from the oven, cover loosely with foil and leave to rest for 10-15 minutes before carving across the grain.

More info

Nutrition Information per Serving (327g)

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

More info

Energy

2391 (571)kJ

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)

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