Lamb Cutlets with Potato Rosti & Fresh Herb Pistou
The fragrant and lush green fresh herb Pistou gives the already tender and tasty beautiful pink Lamb cutlets a stylish twist. Serve with Rosemary flavoured potato rosti and salad for a complete dinner plate.
- 1 Quality Mark lamb rack with 8 cutlets
- Potato rosti
- 6-7 medium potatoes, peeled and grated
- 2 teaspoons rosemary, finely chopped
- 2 tablespoons butter, melted
- ¼ cup oil
- ½ cup fresh Parmesan, grated
- 1 cup fresh basil leaves
- ½ cup fresh mint leaves
- 1 clove garlic, crushed
- 3 anchovy fillets
- 1 tablespoon red or white wine vinegar (or use lemon juice)
- 4 tablespoons olive oil
Preheat the oven to 220°C.
Trim the fat layer off the lamb rack. Rub the rack with a little oil and season with salt and pepper. Heat a frying pan until hot, then sear the lamb for a few minutes each side to brown (or if you leave the fat layer on, cook this side longer to render out some of the fat and crisp it up nicely). Transfer the lamb to a roasting dish and bake in the oven for 12-16 minutes depending on how you like it done. Remove from the oven, cover loosely with foil and leave to rest for 10-15 minutes before carving across the grain.
Squeeze as much liquid out of the grated potato as you can – the more the better. Combine the potato, rosemary and melted butter in a bowl and season with salt and pepper. Press down into 5-6 patties about 2cm thick. Heat oil over a medium-high heat and fry the rosti until golden brown on both sides, about 5-7 minutes. Transfer to the middle of the oven for 15-20 minutes to finish cooking while the lamb rests.
Place all ingredients in a food processor or mortar and pestle and blend (or chop everything very finely). You may need to add more oil if it’s too thick. Taste and season if required.
Slice the lamb rack into 1 or 2 bone cutlets, drizzle with a little pistou and serve with the rosti and a salad or vegetables.