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.
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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)
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
