Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Great recipe for Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce. An aromatic combination of flavours and textures. Very indulging and comforting with every bite. Fairly quick and easy to make.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have 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 cook it.
The ingredients needed to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
- Prepare Marinate Rub
- Make ready 1 Tbsp Ground Coffee
- Prepare 1 Tbsp Sage and Onion Stuffing
- Take 6 Lamb Cutlets
- Get Salt and Black Pepper Seasoning
- Make ready Potatoes Ingredient
- Get 4 Medium Sized Potatoes (peeled and cut into cubes)
- Take 1 Tsp Olive Oil
- Take Handful Fresh Rosemary and Thyme(chopped)
- Prepare 3 Garlic Cloves
- Prepare Bèarnise Sauce
- Make ready 3 Medium Sized Eggs(yolk only)
- Make ready 1/2 Cup White Wine Vinegar
- Prepare 50 g Butter(melted)
- Take Handful Fresh Tarragon and Thyme(chopped)
In a small bowl, combine the water, vinegar, oil and seasonings. Cover and refrigerate remaining marinade for basting. Melt the butter in a small frying pan over a medium heat and add the chopped onion. Transfer the onion to a large bowl and allow to cool.
Instructions to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
- 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
Melt the butter in a small frying pan over a medium heat and add the chopped onion. Transfer the onion to a large bowl and allow to cool. See recipes for Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce too. Remove from heat; stir in poultry seasoning or sage, salt, and pepper. See recipes for Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce too.
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