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Paprika Spiced Cutlets

Restaurant Quality Smoked Lamb Rack Recipe

8

Serves

30 mins

Prep Time

18 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

Barbecue these lamb cutlets and top with a generous dollop of homemade smoked paprika mayonnaise, for the perfect starter.

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High Iron

Low Sodium

tag

Lamb,

Family Favourites,

Easy,

Dinner,

Special Occasion & Entertaining,

Ingredients

Lamb

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2, trimmed of any silver skin Quality Mark lamb rack

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A drizzle of olive oil

Smoked paprika mayonnaise

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3 eggs

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1 tsp Dijon mustard

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1 cup olive oil

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juice of half a lemon lemon juice

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1 tsp smoked paprika

To serve

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1 punnet watercress

Method

To Make Mayonnaise

To Make Lamb

To Serve

1

Place the egg yolks and Dijon mustard in the bowl of a small food processor.

2

Process until combined, then very slowly drizzle in the olive oil.

3

Add lemon juice as the mixture thickens.

4

Season with salt and more lemon juice to taste.

5

Stir through the smoked paprika.

6

Transfer to a bowl, cover and keep in the fridge.

7

Heat a barbecue plate until hot.

More info

Nutrition Information per Serving (141g)

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

More info

Energy

1893 (452)kJ

Protein

21.7g

Total Fat

41g

Saturated Fat

8.3g

Carbs

0.2g

Sugars

0.2g

Sodium

77mg

Iron*

1.7mg

* Percentage of recommended daily intake (Aust/NZ)

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