How to Prepare Frenched Lamb Cutlets with Rosti Crust in 12 Minutes for Family

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, frenched lamb cutlets with rosti crust. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Frenched Lamb Cutlets with Rosti Crust is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Frenched Lamb Cutlets with Rosti Crust is something that I’ve loved my whole life. They’re nice and they look fantastic.

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).

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook frenched lamb cutlets with rosti crust using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Frenched Lamb Cutlets with Rosti Crust:

1. Make ready 4 medium Desiree potatoes
2. Take 2 Egg yolk
3. Make ready 1 tsp Onion powder
4. Get 1 tsp Sweet paprika
5. Take 1 tsp Dried oregano
6. Get 1 tsp Garlic salt
7. Prepare 1/2 tsp Cracked black pepper
8. Prepare 6 Frenched lamb cutlets
9. Get 1 Sunflower oil to shallow fry
10. Get 1 Lemon wedges to serve
11. Prepare 1 Sea salt flakes to taste
12. 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.

Instructions

Instructions to make Frenched Lamb Cutlets with Rosti Crust:

1. Pre heat oven to 160*C.
2. Peal and grated spuds. Drain by pressing paper towel- as much water out as you can.
3. Add egg yolks, onion powder, paprika, garlic salt, oregano and pepper. Mix and scoop onto cutlets to coat.
4. Shallow fry on med heat until golden brown both sides (2 or 3 mins a side) and finish in oven for 5 minutes.
5. Sea salt to taste- serve with lemon wedge, spicy sour cream and salad.
6. For cream, use some sour cream with horseradish - or Dijon. Maybe some fresh chopped chives or parsley.. Whatever you like.
7. Bloody ripper of a dish. Little bit of prep (I suggest you buy your lamb pre-frenched!) but absolutely delicious. Enjoy!

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. Heat an ovenproof frying pan and briefly cook the lamb over a high heat, turning frequently, until lightly browned all over. Add the honey and mustard, sprinkle over the pistachio nuts and baste the meat with any pan juices.

So that’s going to wrap it up for this special food frenched lamb cutlets with rosti crust recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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