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Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise

Succulent Lamb Cutlet Recipe

6

Serves

20 mins

Prep Time

30 mins

Cook Time

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Lamb,

Dinner,

Ingredients

Ingredients

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600g, about 4 small cutlets each Quality Mark Lamb Cutlets

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100g goat's cheese

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Potatoes

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12, small gourmet, about 1-2 per serve potato

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2 tsp, chopped flat-leaf parsley

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100ml olive oil

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1 clove, crushed garlic clove

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A few grinds black pepper

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1/2 tsp sea salt

Red capsicum mayonnaise

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1 clove garlic clove

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1, roasted and skinned red capsicum

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1, small, seeds removed red chilli

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1 pinch saffron

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2 eggs

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1/2 lemon, juice lemon juice

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125ml olive oil

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125ml vegetable oil

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Few grinds black pepper

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1/4 tsp sea salt

Garnish

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tomato

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salad, mesclun, leaves, raw

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18 whole kalamata olives

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balsamic syrup

Method

To Make Potatoes

To Make Mayonnaise

To Sear Lamb

To Serve

1

Boil or steam the potatoes until tender but not too soft.

2

Allow to cool then slice and lay in a shallow dish.

3

Chop the parsley then mix into the olive oil, add garlic and season with pepper and salt.

4

Evenly pour over the sliced potatoes, cover and refrigerate for at least one hour

More info

Nutrition Information per Serving (345g)

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

More info

Energy

2543 (607)kJ

Protein

36.3g

Total Fat

42.3g

Saturated Fat

8.2g

Carbs

20.1g

Sugars

2.2g

Sodium

181mg

Iron*

3.3mg

* Percentage of recommended daily intake (Aust/NZ)

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