|
|
Herb & Caper Lamb Cutlets on Pea, Spinach & Lemon Crush
There’s something a little bit special about serving lamb rack – it’s such a great looking cut, so tender and loaded with flavour. There’s no need to feel daunted when you cook it – just follow a few key steps (see the video at recipes.co.nz for my step-by-step guide) and it couldn’t be easier. This meal is perfect for entertaining; it’s simple to make, visually impressive and absolutely delicious. And because it’s such a small cut, it cooks quickly so you won’t be in the kitchen all afternoon preparing. Brillant.
Prep: 15 mins
Cook: 20 mins
Serves 4
Excellent source of iron
Low Sodium
|
IngredientsLamb
Herb paste
Pan jus
Pea crush
|
Method |
Nutrition Information Per Serving
Serving size: 351g| Energy kJ (kcal) | 1721 (411) |
| Protein (g) | 27.8 |
| Fat (g) | 24.1 |
|
Saturated (g)
|
9.9 |
| Carbohydrate (g) | 11.7 |
|
Sugars (g)
|
7.3 |
| Sodium (mg) | 286 |
| Iron (mg) | 3.8 |
| Zinc (mg) | 3.3 |
| Vitamin B12 (ug) | 1.0 |
| Vitamin D (ug) | 0.31 |
| Selenium (ug) | 3.6 |
Selenium plays a part in healthy hair, nails and immunity.
- Cutting off the silverskin (pearly white layer) makes the meat more tender to eat and prevents it puckering up while cooking.
- Cooking and resting the rack whole before cutting results in more succulent meat compared to cooking the cutlets individually.
- Make sure you use a sharp knife when trimming meat – it makes the task far easier and more accurate.
- Because of the short roasting time the meat won’t brown in the oven, so it needs to be done first in a pan. This gives the lamb extra flavour.
- Beef and lamb can be enjoyed 3-4 times per week with plenty of vegetables as part of a healthy diet. Remember a healthy portion is about the size of a deck of cards.
You may also like these recipes...
Serves: 6
Prep:
20 mins
Cook:
5 hours 30 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg
Serves: 4-6
Prep:
30 mins
Cook:
12 mins
Suitable Cuts: Lamb Rump, Lamb Backstrap, Beef Eye Fillet
Serves: 4
Prep:
15 mins
Cook:
35 mins
Suitable Cuts: Lamb Rack, Lamb Rump, Lamb Loin Chops
Serves: 4-5
Prep:
15 mins
Cook:
3 hours
Suitable Cuts: Shoulder Chops, Diced Lamb, Neck Chops
Comments & Reviews
|
There are: 5 reviews, with an average rating of out of 5
|
|
Works brilliantly just as written. A big hit.
Posted by Ralph 2017-03-07 10:13:36
|
|
m m mmmmmmmmmmm
Posted by Jacqui 2016-03-23 18:12:57
|
|
This recipe made me feel like a gourmet chef (no way!) and really impressed my guests. Not only was it next level incredible in terms of flavour and texture but it was so quick and easy to make, making it the perfect treat after a day at work or for a dinner party. I would highly recommend giving this a go, you will not be disappointed.
Posted by Pippa 2014-11-06 12:32:35
|
|
The flavour of the pea mash is fantastic and compliments the lamb beautifully.
Posted by Sophie Rebbeck 2014-10-22 11:41:40
|
|
I have made this recipe several times and it is delicious. My favourite in this issue.
Posted by Lea Rae 2014-08-18 13:55:36
|
Please wait
SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL |
BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
|
Lamb
Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper. Heat 1 tablespoon of oil in a pan over a very high heat. Sear the lamb racks for a couple of minutes until browned all over. Remove from the pan and set aside to cool. Don’t wash the pan.
Herb paste
In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic and fresh herbs to a chunky paste. Smear the mixture generously over the cooled lamb racks and leave for 30 minutes, or longer if you have time.
Pan jus
Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds. Add the stock and simmer gently until reduced to a light sauce or jus, about 5-10 minutes. Whisk in the butter. Set aside
and keep warm. Preheat the oven to 210°C.
Pea crush
Cook peas in salted boiling water until tender. Drain and place in a food processor with the spinach, lemon zest and juice, parmesan and cream. Process until well combined but still a little chunky. Taste and season as required (You can use a potato masher instead of a food processor). Tip: make sure you do it when the peas are hot so they wilt the spinach.
Roast the lamb rack for 13-15 minutes, remove from the oven and rest for 10 minutes before slicing into 2-bone pieces. Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over. Serve with minted new potatoes.
How to Trim a Lamb Rack