Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
larger imageMove mouse over the image to magnify

Lamb Cutlets with Potato Rosti & Fresh Herb Pistou

( rating - rate this recipe)
The fresh herb pistou makes this lamb dish that bit more special. Simply delicious.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 35 mins Cook: 35 mins
Serves 4 Serves 4
Source of iron Source of iron
Comment print



  • 1 Quality Mark lamb rack with 8 cutlets  

Potato rosti

  • 6-7 medium potatoes, peeled and grated
  • 2 teaspoons rosemary, finely chopped
  • 2 tablespoons butter, melted
  • ¼ cup oil


  • ½ cup fresh Parmesan, grated
  • 1 cup fresh basil leaves
  • ½ cup fresh mint leaves
  • 1 clove garlic, crushed
  • 3 anchovy fillets
  • 1 tablespoon red or white wine vinegar (or use lemon juice)
  • 4 tablespoons olive oil


Preheat the oven to 220°C.


Trim the fat layer off the lamb rack. Rub the rack with a little oil and season with salt and pepper. Heat a frying pan until hot, then sear the lamb for a few minutes each side to brown (or if you leave the fat layer on, cook this side longer to render out some of the fat and crisp it up nicely). Transfer the lamb to a roasting dish and bake in the oven for 12-16 minutes depending on how you like it done. Remove from the oven, cover loosely with foil and leave to rest for 10-15 minutes before carving across the grain.


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.


Place all ingredients in a food processor or mortar and pestle and blend (or chop everything very finely). You may need to add more oil if it’s too thick. Taste and season if required.

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

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 327g
Energy kJ (kcal) 2391 (571)
Protein (g) 29.8
Fat (g) 38.0
Saturated (g)
Carbohydrate (g) 27.3
Sugars (g)
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.

You may also like these recipes...

Marinated Roast Lamb with Fresh Mint Topping
Serves: 6-8
Prep: 20 mins + marinating time
Cook: 2 hours + resting time
Suitable Cuts: Lamb Leg, Carvery Leg, Butterflied Leg
Warm Lamb, Carrot & Beetroot Salad
Serves: 4-6
Prep: 15 mins
Cook: 1 hour
Suitable Cuts: Rump, Leg Steaks, Rack
Balsamic Glazed Lamb Salad
Serves: 5-6
Prep: 20 mins
Cook: 35 mins
Suitable Cuts: Lamb Rump, Leg Steak, Butterflied Lamb Leg
Slow Cooked Pulled Lamb
Serves: 6
Prep: 20 mins
Cook: 5 hours 30 mins
Suitable Cuts: Lamb Shoulder, Lamb Leg




PO BOX 33 648
facebook twitterpinterestinstagram