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Warm Salad of Lamb, Feta and Red Capsicum Mayonnaise

Succulent Lamb Cutlet Recipe

6 - 4

Serves

20 mins

Prep Time

30 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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Lamb,

Dinner,

Ingredients

Ingredients

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16 Quality Mark Lamb Cutlets

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6 medium vine tomatoes

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8-12 small gourmet potatoes

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2 tsp finely chopped parsley

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3 tbsp olive oil

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1/2 tsp sea salt

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a sprinkle of black pepper

Red capsicum mayonnaise

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1 garlic clove

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1 red capsicum

roasted and skin removed

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1 red chilli

seeds removed

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1 pinch saffron threads

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2 eggs yolks

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1 tbsp lemon juice

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125ml olive oil

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3 tbsp vegetable oil

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Few grinds black pepper

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1/4 tsp sea salt

To Serve

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salad, mesclun, leaves, raw

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12 Kalamata olives

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balsamic vinaigrette

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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.

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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