Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce.
You can cook Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce using 15 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce
- You need of Marinate Rub.
- Prepare 1 Tbsp of Ground Coffee.
- It’s 1 Tbsp of Sage and Onion Stuffing.
- Prepare 6 of Lamb Cutlets.
- You need of Salt and Black Pepper Seasoning.
- Prepare of Potatoes Ingredient.
- It’s 4 of Medium Sized Potatoes (peeled and cut into cubes).
- It’s 1 Tsp of Olive Oil.
- It’s Handful of Fresh Rosemary and Thyme(chopped).
- You need 3 of Garlic Cloves.
- It’s of Bèarnise Sauce.
- Prepare 3 of Medium Sized Eggs(yolk only).
- Prepare 1/2 Cup of White Wine Vinegar.
- You need 50 g of Butter(melted).
- You need Handful of Fresh Tarragon and Thyme(chopped).
Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce instructions
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.
