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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.
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IngredientsLamb
Potato rosti
Pistou
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Method |
Energy kJ (kcal) | 2391 (571) |
Protein (g) | 29.8 |
Fat (g) | 38.0 |
Saturated (g)
|
11.3 |
Carbohydrate (g) | 27.3 |
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 |
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