Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, frenched lamb cutlets with rosti crust. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Today we are making a delicious variation of the humble crumbed lamb cutlets. For something different I mix the bread crumbs with crushed hazelnuts. I also use the off-cuts from the lamb to produce a hazelnut sauce (this is optional). Looking for a delicious and healthy Herb crusted lamb cutlets recipe?
Frenched Lamb Cutlets with Rosti Crust is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Frenched Lamb Cutlets with Rosti Crust is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can cook frenched lamb cutlets with rosti crust using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Frenched Lamb Cutlets with Rosti Crust:
- Get 4 medium Desiree potatoes
- Take 2 Egg yolk
- Get 1 tsp Onion powder
- Get 1 tsp Sweet paprika
- Take 1 tsp Dried oregano
- Make ready 1 tsp Garlic salt
- Prepare 1/2 tsp Cracked black pepper
- Make ready 6 Frenched lamb cutlets
- Make ready 1 Sunflower oil to shallow fry
- Prepare 1 Lemon wedges to serve
- Take 1 Sea salt flakes to taste
- Take 1 Spicy sour cream to serve
Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato. Learn how to cook lamb cutlets to perfection with this easy step-by-step guide, watch our video on how chefs cook lamb cutlets and take a look at our lamb cutlet recipes for more inspiration. This lamb recipe is bursting with flavour, thanks to the potato rosti and pea puree. From Fiona Maher for Masterchef Ireland.
Steps to make Frenched Lamb Cutlets with Rosti Crust:
- Pre heat oven to 160*C.
- Peal and grated spuds. Drain by pressing paper towel- as much water out as you can.
- Add egg yolks, onion powder, paprika, garlic salt, oregano and pepper. Mix and scoop onto cutlets to coat.
- Shallow fry on med heat until golden brown both sides (2 or 3 mins a side) and finish in oven for 5 minutes.
- Sea salt to taste- serve with lemon wedge, spicy sour cream and salad.
- For cream, use some sour cream with horseradish - or Dijon. Maybe some fresh chopped chives or parsley.. Whatever you like.
- Bloody ripper of a dish. Little bit of prep (I suggest you buy your lamb pre-frenched!) but absolutely delicious. Enjoy!
This lamb recipe is bursting with flavour, thanks to the potato rosti and pea puree. From Fiona Maher for Masterchef Ireland. Season Loin of lamb, place in breadcrumbs to cover and transfer to rosti for rolling. Grease the trivet with olive oil, roll up the loin in the potato crust encasing in completely. For the lamb, rub the lamb with olive oil and garlic.
So that is going to wrap this up with this exceptional food frenched lamb cutlets with rosti crust recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
