Herb and caper lamb cutlets on pea, spinach and lemon crush
A bold and delicious lamb recipe
4
Serves
15 mins
Prep Time
20 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
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 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.
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Ingredients
Lamb
8 Quality Mark lamb cutlets
i
⅓ tsp salt
⅓ tsp black pepper
Herb Paste
2 Tbsp olive oil
1 Tbsp capers
2 garlic cloves
roughly chopped
3 Tbsp finely chopped parsley
i
Pan Jus
½ cup red wine
1 cup beef stock
1 tsp butter
Pea Crush
3 cups baby peas
1½ cups baby spinach leaves
1 lemon zest
1 tsp lemon juice
¼ cup grated Parmesan cheese
¼ cup cream
To serve
minted new potato
Method
To Make Lamb
To Make Accoutrements
To Serve
1
Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper.
2
Heat 1 tablespoon of oil in a pan over a very high heat.
3
Sear the lamb racks for a couple of minutes until browned all over.
4
Remove from the pan and set aside to cool. Don’t wash the pan.
Nutrition Information per Serving (355g)
Minted new potatoes were not included in this analysis. Selenium plays a part in healthy hair, nails and immunity.
Energy
1753kJ (418 kcal)
Protein
27.9g
Total Fat
24.5g
Saturated Fat
10g
Carbs
11.7g
Dietary Fibre
7.4g
Sodium
739mg
Iron
4mg
Zinc
3.4mg
Vitamin B12
0.9µg
