Fresh Lamb Cutlets

Fresh Lamb Cutlets

Juicy, healthy and outstanding – Fresh Lamb Cutlets. Lamb of God, a symbol in Christianity that resembles Jesus. Traditionally, served in many countries during the Easter Holiday.

Rack of Lamb, one of the best parts of the meat, rubbed in a beautiful fresh crust inspired by chef Gordon Ramsay. Let me tell you, it is not the easiest technique. However, a good preparation promises a very successful result and the meal is pretty quickly done. Let’s start.

Total Time: 1 hour

Shopping List

The Lamb:
Quality rack of lamb (of 5-6 cutlets), washed, drained and cleaned
Sea salt, ground black pepper
Olive oil
2 tablespoons of Dijon Mustard

Herbal Crust:
3 pieces of dried bread, mashed into crumbs
80g of Parmesan Cheese, grated
1 tablespoon of fresh thyme and rosemary, finely chopped
A handful of fresh parsley, washed and finely chopped
Olive oil

Creamy Potatoes:
4-5 medium potatoes, peeled, washed and diced
200ml of single cream
Sea salt or vegeta (optional)

Green Salad to serve with

Instructions

Preheat the oven to 180 degrees.

Creamy Potatoes

Place the potatoes in a small baking tray and cover with the cream. Season with a good amount of salt or vegeta spice.

Bake in the oven for about 45 minutes. Mix with a spoon from time to time. Continue until the cream has been nicely soaked within and the potatoes have a beautiful brown crust on the top.

Herbal Crust

Put all the ingredients (dried bread, Parmesan, thyme, rosemary and parsley) in a blender and mix until you get a sexy shiny green texture. Add just a drizzle of olive oil. This way you get a little moist, but still crumby texture.

Transfer onto a working board. Done.

The Lamb

Score the meat lightly on the top and season with sea salt and pepper.

Heat up 1 tablespoon of olive oil in a hot non sticking ovenproof pan on high heat.

Roast the meat from all the sizes until it gets nicely golden. Place in the oven and bake for about 25 minutes (depending on the thickness of a rack, mine was pretty thick).

Take the meat out and brush with Dijon Mustard.

Then, place in the crumbs, nicely rub it in all over the meat (you can use a spatula to stick it better).

Put the meat back in the oven for about 5 minutes, so the crust gets nicely golden.

Serve with green salad and creamy potatoes, accompanied by a full-flavoured red wine.

Chop the rack gently into beautiful Fresh Lamb Cutlets.

Makes 2 serves.




What is your opinion?

This site uses Akismet to reduce spam. Learn how your comment data is processed.