Paprika Spiced Cutlets
Restaurant Quality Smoked Lamb Rack Recipe
8
Serves
30 mins
Prep Time
18 mins
Cook Time
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
Lamb,
Family Favourites,
Quick and Easy,
Dinner,
Special Occasion,
Ingredients
Lamb
2, trimmed of any silver skin Quality Mark lamb rack
i
A drizzle of olive oil
Smoked paprika mayonnaise
3 eggs
i
1 tsp Dijon mustard
1 cup olive oil
juice of half a lemon lemon juice
1 tsp smoked paprika
To serve
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.
Nutrition Information per Serving (141g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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