Lamb Cutlets in Herb Marinade with Potato Rosti
Preparation time is 40minutes
Cook time is 15minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 40grams butter
- 1 onion, thinly sliced
- 1/4 cup continental parsley, finely chopped
- 2 large potatoes, peeled
- 1 1/2tablespoons extra virgin olive oil
- 2 lemon, juiced
- 1 pinch pepper (for seasoning)
- 2teaspoons dried oregano
- 300grams baby leaf salad mix (to serve)
- 2tablespoons olive oil
- 1teaspoons rosemary, finely chopped
- 12 lamb cutlets
- 1 pinch sea salt ground (to taste)
- 1 clove garlic, crushed
Nutrition per serving
3600kJ
Protein
48.5grams
Sugars
4.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Combine oil, garlic, herbs and the juice of 1 lemon in a shallow ceramic dish. Add cutlets and turn to coat well with marinade. Set aside for 30 minutes.
Step 2 of 5
Meanwhile, thinly slice potatoes, stack slices and cut into thin shreds. Season with salt and pepper.
Step 3 of 5
Heat butter and oil in a medium frying pan over medium heat. Drop spoonfuls of potato into the pan and spread out roughly. Cook for 3-4 minutes each side until golden and crisp. Keep warm.
Step 4 of 5
Preheat a BBQ hotplate until hot. Remove cutlets from marinade and season both sides well with salt and freshly ground pepper.
Step 5 of 5
Cook cutlets on the hotplate for 3 minutes each side, or slightly longer if thick. Transfer to a large plate and squeeze remaining lemon over hot cutlets. Serve with potato rosti and green salad.
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