Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
Succulent Lamb Cutlet Dinner Recipe
Beef + Lamb New Zealand
The fresh herb pistou makes this lamb dish that bit more special. Simply delicious.
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Special Occasion & Entertaining,
National Lamb Day,
8 cutlets Quality Mark lamb rack
6-7 medium, peeled and grated agria potatoes
2 tsp, finely chopped fresh rosemary
2 tbsp, melted butter
1/4 cup oil
1/2 cup, grated parmesan cheese
1 cup basil leaves
1/2 cup fresh mint
1, crushed garlic clove
3 fillets anchovies
1 tbsp (can also use white wine vinegar or lemon juice) red wine vinegar
4 tbsp olive oil
To Make Lamb
To Prepare Accoutruments
Preheat the oven to 220°C.
Trim the fat layer off the lamb rack. Rub the rack with a little oil and season with salt and pepper.
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).
Transfer the lamb to a roasting dish and bake in the oven for 12-16 minutes depending on how you like it done.
Remove from the oven, cover loosely with foil and leave to rest for 10-15 minutes before carving across the grain.
Nutrition Information per Serving (327g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)