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.
Rate this recipe
Share
High Iron
Low Sodium
Lamb,
Family Favourites,
Easy,
Dinner,
Special Occasion & Entertaining,
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)
Related recipes
Back to all recipes
20 mins prep |
1 hrs 15 mins cook
Beef and baked bean meatloaf
20 mins prep |
10 mins cook
Kid-Friendly Lemongrass Beef Rice Paper Rolls
1 hrs 15 mins prep |
38 mins cook
Rosemary and Balsamic Lamb Steaks with Israeli Couscous Salad
10 mins prep |
2 hrs 30 mins cook
Vege-packed Steak & Kidney Casserole
