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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

Beef + Lamb New Zealand

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

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8 Quality Mark lamb cutlets

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⅓ tsp salt

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⅓ tsp black pepper

Herb Paste

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2 Tbsp olive oil

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1 Tbsp capers

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2 garlic cloves

roughly chopped

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3 Tbsp finely chopped parsley

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Pan Jus

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½ cup red wine

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1 cup beef stock

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1 tsp butter

Pea Crush

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3 cups baby peas

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1½ cups baby spinach leaves

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1 lemon zest

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1 tsp lemon juice

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¼ cup grated Parmesan cheese

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¼ cup cream

To serve

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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