Herb Crusted Lamb Cutlets With Potatoes Dauphinoise Recipe

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Information about Herb Crusted Lamb Cutlets With Potatoes Dauphinoise Recipe
How-to & DIY

Published on February 18, 2014

Author: FarmersChoice

Source: slideshare.net


This is a very simple and healthy lamb recipe by Melanie Edjourian - a friend, food blogger and contributor to Farmer's Choice Free Range. For more delicious recipes ranging across all meat and meal types please check out our recipe section at www.farmerschoice.co.uk/recipes

Herb Crusted Lamb Cutlets with Potatoes Dauphinoise Author: Melanie Edjourian of http://melaniesfabfinds.co.uk Serves 2 Ingredients For the Lamb  1 French trimmed rack of Lamb (total 6 cutlets).  35g wholemeal breadcrumbs, simply weigh out slices to the desired weight then make it into crumbs.  2tsp fresh Thyme, finely chopped.  1tbsp fresh Rosemary, finely chopped.  1tbsp parsley, finely chopped.  3 medium cloves of garlic, crushed.  3.5 tsp green pesto (I used readymade). For the Potatoes  560g Maris Piper Potatoes  160ml double Cream.  160ml full fat Milk.  1 Clove of Garlic, peeled.  3 sprigs Thyme  A pinch of ground Nutmeg.  50g Parmesan freshly grated. Method for the Potatoes Start on the potatoes as they take the longest. Heat the oven to 160 degrees.

Clean the potatoes and peel if you prefer. I left the skin on as most or the nutrients can be found there. Cut these to the thickness of a pound coin, lay out and pat dry. Pour the cream and milk into a pan, add the thyme and garlic and bring to the boil. Then set it aside for 5 minutes before straining. Sprinkle over the nutmeg and set aside. In an ovenproof dish approximately 10x7 inches layer half the potatoes making sure they overlap a little. Sprinkle each layer with a little salt and pepper. Pour over half of the liquid then finish layering with the rest of the potatoes and pour the rest of the fluid over. Sprinkle over the grated parmesan. And cook for 1 hour to 1 hour and 15 minutes. The potatoes should have softened and should be golden in colour. Leave to stand for a few minutes before serving. The potatoes can be made in advance and heated when required. Method for the Lamb Preheat the oven to 200 degrees. In a bowl combine the breadcrumbs, herbs, pesto and garlic and give it a good mix. Spread it over the lamb evenly and press on well. Roast the lamb in the oven for 10 minutes (uncovered). Reduce the temperature of the oven to 160 degrees and cook for 15-20 minutes (rare) or 30-35 for medium rare alternatively 40-45 minutes for well done. Let the lamb rest for about 15 minutes before serving. For more delicious recipes please visit: www.farmerschoice.co.uk/recipes

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