2017-08-21
Paprika Spiced Cutlets
larger imageMove mouse over the image to magnify

Paprika Spiced Cutlets

(0 rating - rate this recipe)
Barbecue these lamb cutlets and top with a generous dollop of homemade smoked paprika mayonnaise, for the perfect starter.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 18 mins Cook: 18 mins
Serves 8 Serves 8
Low Sodium Low Sodium
email
Comment print

Ingredients

Lamb

  • 2 x Quality Mark 8 bone lamb racks, trimmed of any silver skin
  • oil for rubbing
  •  

Smoked paprika mayonnaise

  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • lemon juice, to taste
  • 1 teaspoon good quality smoked paprika (we used bittersweet smoked paprika)
  •  

To serve

  • 1 punnet watercress micro greens

Method

 
 

Smoked paprika mayonnaise

Place the egg yolks and Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.

Heat a barbecue plate until hot.
 

Lamb

Rub lamb racks with a little oil and season. Place on the barbecue, flesh-side-down and barbecue for 3-4 minutes. Turn racks (on to bones), cover each with foil and barbecue for a further 15 minutes, for lamb that is only slightly pink. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.
 

To serve

Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens.  If wished, sprinkle with smoked paprika.
 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 141g
Energy kJ (kcal) 1893 (452)
Protein (g) 21.7
Fat (g) 41.0
Saturated (g) 8.3
Carbohydrate (g) 0.2
Sugars (g) 0.2
Sodium (mg) 77
Iron (mg) 1.7
Zinc (mg) 2.7
Vitamin B12 (ug) 1.5
Vitamin D (ug) NA
Selenium (ug) 6.7

 
  • To oven cook lamb racks:  Heat oven to 200°C. Brown lamb (flesh side only) in a hot frying pan then place in the oven and cook for 15 minutes, for pink lamb. Cover and leave to rest for 10 minutes before carving into cutlets. Cook lamb for 20 minutes if you prefer the meat to be less pink. 
  • If your mayonnaise curdles, start again with the egg yolks and once you have a thick mayonnaise, slowly add in the curdled mixture. 

You may also like these recipes...

Asian Beef with Noodles
Serves: 4
Prep: 15 mins
Cook: 12 mins
Suitable Cuts: Beef sirloin steaks, Beef rump steaks, Beef scotch steaks
Whole Roast Fillet of Beef with Shallots & Mushrooms
Serves: 6-8
Prep: 20 mins + marinating time
Cook: 30 mins + resting time
Suitable Cuts: Eye Fillet
Lamb Chops with feta, tomato and asparagus
Serves: 4
Prep: 5 mins
Cook: 10 mins
Suitable Cuts: Loin Chops, Shoulder Chops, Cutlets
Balsamic Glazed Lamb Salad
Serves: 5-6
Prep: 20 mins
Cook: 35 mins
Suitable Cuts: Lamb Rump, Leg Steak, Butterflied Lamb Leg

Comments & Reviews

 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram