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Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
The fresh herb pistou makes this lamb dish that bit more special. Simply delicious.
Prep: 15 mins
Cook: 35 mins
Serves 4
Good source of iron
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IngredientsLamb
Potato rosti
Pistou
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Method |
Nutrition Information Per Serving
Serving size: 327g| Energy kJ (kcal) | 2391 (571) |
| Protein (g) | 29.8 |
| Fat (g) | 38.0 |
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Saturated (g)
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11.3 |
| Carbohydrate (g) | 27.3 |
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Sugars (g)
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0.6 |
| Sodium (mg) | 534 |
| Iron (mg) | 2.8 |
| Zinc (mg) | 3.4 |
| Vitamin B12 (ug) | 1.9 |
| Vitamin D (ug) | 0.66 |
| Selenium (ug) | 7.3 |
This meal will give you a boost of protein, important for muscle health.
- Let the lamb racks come to room temperature. Remove from fridge about half an hour before cooking and pat dry with paper towels before oiling the lamb.
- This recipe could suit a wide variety of lamb cuts. For quick frying cuts like steaks and loin chops, you don’t need to finish them in the oven, pan frying to medium-rare will do. If using lamb rumps, you can use the same cooking method as the rack, but roast for 15-18 minutes.
- Cutlets are good for little hands to hold on to and provide a good source of protein for growing kids.
- You can use any soft herbs you have for the pistou – parsley, chives etc.
- To reduce the sodium content of this dish, omit the anchovies.
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Please wait
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Lamb
Rosti
Squeeze as much liquid out of the grated potato as you can – the more the better. Combine the potato, rosemary and melted butter in a bowl and season with salt and pepper. Press down into 5-6 patties about 2cm thick. Heat oil over a medium-high heat and fry the rosti until golden brown on both sides, about 5-7 minutes. Transfer to the middle of the oven for 15-20 minutes to finish cooking while the lamb rests.Pistou
To serve
Slice the lamb rack into 1 or 2 bone cutlets, drizzle with a little pistou and serve with the rostand a salad or vegetables.How to Trim a Lamb Rack