BBQ Lamb Cutlets with Mediterranean Veges

BBQ Lamb Cutlets with Mediterranean Veges

BBQ LAMB CUTLETS with MEDITERRANEAN VEGETABLES, GARLIC MAYONNAISE, KIPFLERS POTATOES IN DUCK FAT - Mark Maric from Lure

 

Serves: 4

Prep Time: 15 min

Marinating Time: --

Cooking Time: 15 min

Primary Ingredient: Lamb

Type of Meal: Main

 

 

Ingredients

Garlic Mayonnaise

2 Portion(s) Egg Yolk(s)  Picked

2 Tbsp Lemon juice  

2 Clove(s) Garlic  Crushed

300 Ml Canola Oil  

100 Ml Extra Virgin Olive Oil  

1 Tsp Dijon Mustard  

 

Lamb Cutlets with Mediterranean Veges

16 Portion(s) Lamb Cutlet(s)  Frenched Trimmed

2 Pinch(es) Sea Salt  

1 Portion(s) Red Capsicum  One capsicum, cut into four

100 Gm Tomatoes  Oven Dried

1 Portion(s) Zucchini  Cut into slices

1 Bunch(es) Asparagus  

1 Whole Red Onion  Finely Sliced

50 Ml Red Wine Vinegar  "Forvm"

150 Ml Extra Virgin Olive Oil  

8 Whole Kipfler Potatoes  Skin left on

1 Handful Rocket leaves  

2 Tbsp Duck Fat  

 

 

Directions

 

Bring the Kipfler potatoes to boil in salted water simmer until just cooked. Allow to cool. Cut into strips on an angle 2cm thick.

 

Pre heat grill.

 

Oil and season cutlets on a plate, place on grill and cook until lamb is medium rare. Remove and allow to stand.

 

Place kipflers in a bowl of duck fat and season, place on grill plate and cook until crispy golden brown.

 

Cook onions on the grill with capsicum, zucchini, asparagus. Place into a large bowl with oven dried tomatoes and allow to cool slightly. Add warm potatoes, olive oil, red wine vinegar and season. Add rocket and parsley and gently mix the ingredients together.

 

To serve place salad on a plate with 4 cutlets, a tablespoon of garlic mayonnaise and a wedge of lemon.