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
600g, about 4 small cutlets each Quality Mark Lamb Cutlets
100g goat's cheese
i
Potatoes
12, small gourmet, about 1-2 per serve potato
2 tsp, chopped flat-leaf parsley
100ml olive oil
1 clove, crushed garlic clove
A few grinds black pepper
1/2 tsp sea salt
Red capsicum mayonnaise
1 clove garlic clove
1, roasted and skinned red capsicum
1, small, seeds removed red chilli
1 pinch saffron
2 eggs
1/2 lemon, juice lemon juice
125ml olive oil
125ml vegetable oil
Few grinds black pepper
1/4 tsp sea salt
Garnish
tomato
salad, mesclun, leaves, raw
18 whole kalamata olives
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
Nutrition Information per Serving (345g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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