Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise
Succulent Lamb Cutlet Recipe
6 - 4
Serves
20 mins
Prep Time
30 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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Lamb,
Dinner,
Ingredients
Ingredients
16 Quality Mark Lamb Cutlets
6 medium vine tomatoes
8-12 small gourmet potatoes
2 tsp finely chopped parsley
3 tbsp olive oil
1/2 tsp sea salt
a sprinkle of black pepper
Red capsicum mayonnaise
1 garlic clove
1 red capsicum
roasted and skin removed
1 red chilli
seeds removed
1 pinch saffron threads
2 eggs yolks
1 tbsp lemon juice
125ml olive oil
3 tbsp vegetable oil
Few grinds black pepper
1/4 tsp sea salt
To Serve
salad, mesclun, leaves, raw
12 Kalamata olives
balsamic vinaigrette
feta cheese
Method
To Make Potatoes
To Roast Tomatoes
To Make Mayonnaise
To Cook the Lamb
To Serve
1
Boil or steam the potatoes until tender but not too soft.
2
Allow to cool then slice and arrange 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 set aside.
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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