Lamb cutlets with potato rosti and fresh herb pistou
Succulent lamb cutlet dinner
4
Serves
15 mins
Prep Time
35 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
The fragrant and lush green fresh herb Pistou gives the already tender and tasty beautiful pink Lamb cutlets a stylish twist. Serve with Rosemary flavoured potato rosti and salad for a complete dinner plate. Simply delicious!
The fragrant and lush green fresh herb pistou gives the already tender and tasty beautiful pink Lamb cutlets a stylish twist. Serve with rosemary flavoured potato rosti and salad for a complete dinner plate. Simply delicious!
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Ingredients
Lamb
8 cutlets Quality Mark lamb racks
Potato Rosti
6-7 medium Agria potatoes
peeled and grated
1 small sprig fresh rosemary
finely chopped
2 Tbsp butter
melted
¼ cup oil
Pistou
½ cup grated Parmesan cheese
1 cup basil leaves
½ cup mint leaves
1 garlic clove
crushed
3 anchovy fillets
roughly chopped
1 Tbsp red wine vinegar
i
4 Tbsp olive oil
Method
To Make Lamb
To Prepare Accoutruments
To Serve
1
Preheat the oven to 220°C.
2
Trim the fat layer off the lamb rack. Rub the rack with a little oil and season with salt and pepper.
3
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).
4
Transfer the lamb to a roasting dish and bake in the oven for 12-16 minutes depending on how you like it done.
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5
Remove from the oven, cover loosely with foil and leave to rest for 10-15 minutes before carving across the grain.
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Nutrition Information per Serving (327g)
This meal will give you a boost of protein, important for muscle health.
Energy
2391kJ (571 kcal)
Protein
29.8g
Total Fat
38g
Saturated Fat
11.3g
Carbs
27.3g
Dietary Fibre
g
Sodium
534mg
Iron
2.8mg
Zinc
3.4mg
Vitamin B12
1.9µg
