Paprika Spiced Cutlets
Restaurant Quality Smoked Lamb Rack Recipe
Barbecue these lamb cutlets and top with a generous dollop of homemade smoked paprika mayonnaise, for the perfect starter.
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Special Occasion & Entertaining,
2, trimmed of any silver skin Quality Mark lamb rack
A drizzle of olive oil
Smoked paprika mayonnaise
3 eggs yolks
1 tsp Dijon mustard
1 cup olive oil
2 tablespoons lemon juice
1 tsp smoked paprika
1 bunch watercress
To Make Mayonnaise
To Make Lamb
Place the egg yolks and Dijon mustard in the bowl of a small food processor.
Process until combined, then very slowly drizzle in the olive oil.
Add lemon juice as the mixture thickens.
Season with salt and more lemon juice to taste.
Stir through the smoked paprika.
Transfer to a bowl, cover and keep in the fridge.
Heat a barbecue plate until hot.
Nutrition Information per Serving (141g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)