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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, peeled and grated agria potatoes

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2 tsp, finely chopped fresh rosemary

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2 tbsp, melted butter

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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, crushed garlic clove

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3 fillets anchovies

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1 tbsp (can also use white wine vinegar or lemon juice) 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).

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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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