Crusted Lamb Cutlet

with artichoke puree

Crusted Lamb Cutlet

with artichoke puree
Method
Serves 4

 

Preheat oven to 180°C. Mix the mango chutney with the parsley.

Trim the top and bottom fat of the rack of lamb, leaving just the middle for flavour. Cover the lamb with the mango mix, making sure all sides are evenly covered. In a frying pan on a high heat, add 20ml of olive oil and seal the racks, rendering the fat side first. Continue cooking until all sides are sealed.

Roast the lamb racks in the oven uncovered for 12 minutes, or to your liking. They are best served medium rare. Once ready, rest for 5 minutes then cut into cutlets.

Peel away the outer leaves of the artichoke and remove the fuzzy bit in the centre. Cook the artichoke for 10 minutes in a pot of simmering water. Strain the artichokes well, keeping some cooking liquid, before pureeing in a food processor with thyme, lemon juice, salt and pepper. Slowly add the extra virgin olive oil. If it’s not smooth enough, add some of the retained cooking liquid.

 

To Serve

Place a spoonful of puree on a plate. Arrange the cutlets with the bones standing up.

 


Local ingredient: Rawnsley lamb from the station

Wine pairing: Bundaleer Cabernet Sauvignon 2012


We’ve partnered with the Wine Gallery to give you the best wine pairing for your meal. Check out their recommendation here.

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