SPICY LAMB CUTLETS | LAMB RECIPES | JAMIE OLIVER RECIPES
Total Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 13
Steps:
- These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour
- Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
- Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.
- Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
- While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.
- Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.
- Tip: These tasty coriander potatoes are also great with pork chops or chicken.
Nutrition Facts : Calories 695 calories, FatContent 43.2 g fat, SaturatedFatContent 14.2 g saturated fat, ProteinContent 23.8 g protein, CarbohydrateContent 51.8 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.28 g salt, FiberContent 8.1 g fibre
HERBED LAMB CUTLETS WITH ROASTED VEGETABLES RECIPE | BBC ...
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
- Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
- Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
- Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Nutrition Facts : Calories 429 calories, FatContent 29 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 6 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.2 milligram of sodium
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