LAMB CUTOUT RECIPES

SPICY LAMB CUTLETS | LAMB RECIPES | JAMIE OLIVER RECIPES

Spicy Lamb Cutlets | Lamb Recipes | Jamie Oliver Recipes image

Total Time 1 hours 5 minutes

Yield 4

Number Of Ingredients 13

Ingredients

8 quality lamb cutlets
4 tablespoons olive oil plus extra for the lamb
sea salt
1 tablespoon freshly ground black pepper
1 dried chilli finely sliced
1 small handful fresh thyme leaves
1 kg waxy red potatoes
2 tablespoons coriander seeds
½ teaspoon ground cinnamon
1 small glass red wine
1 large cabbage shredded
1 lemon juice of
extra virgin olive oil

Steps:

1. These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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

LAMB CUTLETS WITH GARLIC, LEMON & PAPRIKA MARINADE - LAMB ...

Lamb Cutlets with Garlic, Lemon & Paprika Marinade - Lamb ... image

This marinade is wonderful with griddled lamb and best enjoyed with a side of salad and crusty bread.

Provided by Bord Bia

Prep Time 0S

Cook Time 15 minutes

Yield 4

Number Of Ingredients 9

Ingredients

12 lamb cutlets, well trimmed
2 tablesp. olive oil
2 garlic cloves, crushed
Finely grated rind and juice of 1 lemon
1 teasp. ground paprika
2 teasp. chopped fresh oregano or thyme
1 teasp. clear honey
Sea salt and freshly-ground black pepper
Serve with peach, soft cheese and rocket leaves, dressed with a little olive oil and lemon juice

Steps:

Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste and stir until well combined.

Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge if time allows. The longer you marinade, the better the flavour.

When you are ready to cook, light the barbecue or preheat a griddle pan until smoking hot. Shake off the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or on to the griddle pan. Cook for 6-8 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.

Serve the lamb with the salad and crusty bread.

Nutrition Facts : Calories 650kcal, FatContent 39g, ProteinContent 52g

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