Frenched Lamb Cutlets with Rosti Crust. Place the lamb in the pan and brown on all sides. Turn the lamb chops over and spread a little mustard onto the fat. For the lamb chops, heat a cast iron skillet (or grill in a pinch) to medium-high, and put the lamb chops, fat-side down in the pan.
Take lamb from oven and cover loosely. Lamb cutlets are an expensive but delicious cut that only take a short time to cook. The most common method is to griddle or barbecue the cutlets, but they can be roasted in the oven too. You can have Frenched Lamb Cutlets with Rosti Crust using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Frenched Lamb Cutlets with Rosti Crust
- You need 4 medium of Desiree potatoes.
- It’s 2 of Egg yolk.
- Prepare 1 tsp of Onion powder.
- Prepare 1 tsp of Sweet paprika.
- It’s 1 tsp of Dried oregano.
- You need 1 tsp of Garlic salt.
- You need 1/2 tsp of Cracked black pepper.
- You need 6 of Frenched lamb cutlets.
- It’s 1 of Sunflower oil to shallow fry.
- Prepare 1 of Lemon wedges to serve.
- Prepare 1 of Sea salt flakes to taste.
- It’s 1 of Spicy sour cream to serve.
Put all ingredients in blender and pulse blend till fully chopped and brilliant green in color. Take chop out of the pan and coat lamb chops equally with Dijon mustard. Flip pork chops in breadcrumbs until evenly covered with herb crust. Generously season both sides of the chops with salt and pepper.
Frenched Lamb Cutlets with Rosti Crust step by step
- Pre heat oven to 160*C..
- Peal and grated spuds. Drain by pressing paper towel- as much water out as you can..
- Add egg yolks, onion powder, paprika, garlic salt, oregano and pepper. Mix and scoop onto cutlets to coat..
- Shallow fry on med heat until golden brown both sides (2 or 3 mins a side) and finish in oven for 5 minutes..
- Sea salt to taste- serve with lemon wedge, spicy sour cream and salad..
- For cream, use some sour cream with horseradish – or Dijon. Maybe some fresh chopped chives or parsley.. Whatever you like..
- Bloody ripper of a dish. Little bit of prep (I suggest you buy your lamb pre-frenched!) but absolutely delicious. Enjoy!.
Rack of lamb is a tender, lean cut with most of the fat along the line of the bones. Because there isn't a lot of fat to protect the meat in a hot pan, gently sear the meat over high heat. If the pan is too hot, a hard sear will develop and the meat will tear when you slice the rack into chops. Here, Chef Gordon Ramsay provides a recipe for a perfectly roasted rack of lamb—just make sure. Lamb chops marinated in mint (or cilantro!) promise a punch of flavor.