recipes
Mint crusted Lamb cutlet on fig compote and butter tossed veggies
Serves: 2
2016-12-29
Ingredients
For the lamb
- 1 lamb French rack
- 2 tsp French mustard
- 3 slices French toast
- 50g salted butter (President)
- 6 dried figs
- 1 orange
- 1 tsp lemon zest
- 1/2 tbsp mixed spice
You will also need
- 100g frozen peas
- 1/4 cup vegetable stock
- 2 cloves garlic
- 1 small beetroot
- 1 small black courgette
- 1 medium sized potato
Method
Cut the rack on from the middle in 2 and leave only one bone on the end of the two racks. Seal from both sides the racks and brush the top side without bones left. Blend the bread, mint and mix well with the chopped mint, place the mixture on the mustard brushed lamb and finish in the oven. In a small pot simmer the figs, orange juice, zest and mixed spice until a paste is formed. For the vegetables, chop and sauté the garlic without browning, add stock bring to the boil than add the peas and blend in a puree. Peel and cut the vegetables and potatoes, boil separate and than saute in salted butter, season and serve on the pea puree.
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