Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce.
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Composition Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
- Prepare - Marinate Rub.
- Need 1 Tbsp - Ground Coffee.
- You need 1 Tbsp of Sage and Onion Stuffing.
- Need 6 of Lamb Cutlets.
- You need - Salt and Black Pepper Seasoning.
- Need for Potatoes Ingredient.
- Require 4 Medium Sized Potatoes (peeled and cut into cubes).
- You need 1 Tsp Olive Oil.
- Need Handful - Fresh Rosemary and Thyme(chopped).
- Provide 3 of Garlic Cloves.
- You need for Bèarnise Sauce.
- Prepare 3 - Medium Sized Eggs(yolk only).
- Require 1/2 Cup - White Wine Vinegar.
- Give 50 g - Butter(melted).
- Prepare Handful - Fresh Tarragon and Thyme(chopped).
Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce how to cook:
- Prep the potatoes by combining all the ingredients(potatoes section). Season. Cook in a preheated oven at 220’C for 20 mins till crispy and golden. Meanwhile, marinate the lamb cutlets with rub ingredients, season and rest(room temp) fo 10 minutes..
- Place the cutlets in a greased oven tray(little bit of butter or oil) drizzle a little oil on the cutlets. Cook in the oven for approximately 8-10mins at 180’C. Remove from oven and sear in a hot pan for 2 mins on each sides.
- To make the Bèarnise: Whisk the egg yolks with the vinegar and heat gently over light heat. Slowly add the melted butter until thoroughly mixed and coating consistency is achieved. Stir in the herbs and keep chilled till ready to serve..
- Serving Suggestion.
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