Paprika Spiced Cutlets
The perfect dinner party appetiser
8
Serves
30 mins
Prep Time
18 mins
Cook Time
Recipe author
Kathy Paterson
Barbecue these lamb cutlets and top with a generous dollop of homemade smoked paprika mayonnaise, for the perfect starter.
Rate this recipe
Share
Low Sodium
Dairy Free
Ingredients
Lamb
2 Quality Mark lamb racks
i
trimmed of any silver skin
A drizzle of olive oil
Smoked paprika mayonnaise
3 eggs yolks
i
1 tsp Dijon mustard
1 cup olive oil
2 tablespoons lemon juice
1 tsp smoked paprika
To serve
1 bunch watercress
i
Method
To Make Mayonnaise
To Make Lamb
To Serve
1
Place the egg yolks and Dijon mustard in the bowl of a small food processor.
2
Process until combined, then very slowly drizzle in the olive oil.
3
Add lemon juice as the mixture thickens.
4
Season with salt and more lemon juice to taste.
5
Stir through the smoked paprika.
6
Transfer to a bowl, cover and keep in the fridge.
7
Heat a barbecue plate until hot.
Nutrition Information per Serving (141g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1893kJ (452 kcal)
Protein
21.7g
Total Fat
41g
Saturated Fat
8.3g
Carbs
0.2g
Dietary Fibre
g
Sodium
77mg
Iron
1.7mg
Zinc
2.7mg
Vitamin B12
1.5µg
