favourite

Paprika Spiced Cutlets

The perfect dinner party appetiser

8

Serves

30 mins

Prep Time

18 mins

Cook Time

Kathy Paterson

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

Ingredients

Lamb

arrow

2 Quality Mark lamb racks

i

trimmed of any silver skin

arrow

A drizzle of olive oil

Smoked paprika mayonnaise

arrow

3 eggs yolks

i

arrow

1 tsp Dijon mustard

arrow

1 cup olive oil

arrow

2 tablespoons lemon juice

arrow

1 tsp smoked paprika

To serve

arrow

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