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https://www.lifestylefood.com.au/recipes/14804/seasoned-lamb-cutlets-with-glazed-mint-jelly-served-with-rosemary-panfried-potatoes-green-beans-tossed-with-prosciutto-stilton-cheese-and-walnuts

LifestyleFOOD.com.au

Seasoned Lamb Cutlets with Glazed Mint Jelly served with Rosemary Pan-Fried Potatoes, Green Beans tossed with Prosciutto, Stilton Cheese and Walnuts

Sheila's Main, Series 3 Come Dine with Me Australia.

Ingredients

  • Seasoned Lamb Cutlets:

  • 3 to 4 cutlets per person

  • 1 cup long grain rice

  • 2.5 cups of water

  • 30g butter

  • 2 shallots

  • 1 clove garlic

  • 2 tbsp chopped parsley

  • 1 tbsp chopped chives

  • 1 tbsp of chopped rosemary

  • 3 tbsp of chopped mint

  • 1 tbsp of mint jelly

  • 1 egg

  • 1 teaspoon of vegetable stock

  • Glazed Mint Jelly:

  • 3 tbsp sugar

  • 3 tbsp white vinegar

  • 2 cups of water

  • 2 tsp of chicken stock

  • 2.5 tbsp of bottled mint jelly

  • Salt and pepper to taste

  • 1 tbsp of chopped mint

  • 2 tsp of glazed balsamic vinegar

  • 1.5 tsp of cornflour

  • 2 tsp of water extra

  • Rosemary Potatoes:

  • 6 red potatoes

  • 2 tbsp of fresh rosemary

  • 2 tbsp of olive oil

  • Green Beans tossed with Prosciutto, Stilton Cheese and Walnuts:

  • 400g of green beans

  • ½ cup of walnuts

  • 150g prosciutto

  • 100g of stilton blue cheese

Method

  • Seasoned Lamb Cutlets::

  • 1.

    Preheat oven to 180 degrees.

  • 2.

    Place rice and water in pan, bring to boil, reduce heat and simmer uncovered for 15 mins or until water absorbed stirring occasionally.

  • 3.

    Add butter, chopped shallots, crushed garlic, parsley, chives, chopped mint, vegetable stock and mint jelly and mix well.

  • 4.

    Stand covered for 20 mins.

  • 5.

    Add lightly beaten egg and salt and pepper to taste.

  • 6.

    Using a sharp knife separate bones from meat but leaving both ends connected, leaving a pocket for the seasoning.

  • 7.

    Pack the seasoning firmly into the pocket.

  • 8.

    Bake uncovered for 20 minutes.

  • 9.

    Remove and rest for 5 mins.

  • 10.

    Spoon sauce over and serve.

  • Glazed Mint Jelly::

  • 1.

    Combine sugar and vinegar in saucepan and stir over heat, without boiling, until the sugar has dissolved.

  • 2.

    Bring to a rapid boil, without stirring until liquid turns golden brown.

  • 3.

    Add water, powdered stock, mint jelly and chopped mint.

  • 4.

    Stir until jelly dissolves.

  • 5.

    Season, if desired.

  • 6.

    Add combined cornflour and extra water.

  • 7.

    Stir until sauce boils, reduce heat and simmer 5 mins.

  • Rosemary Potatoes::

  • 1.

    Wash and chop potatoes into small cube and place in a microwave bowl without water. Cook for 6 mins on high. Drain liquid.

  • 2.

    Heat oil in frypan and add rosemary, stirring for 1 minute.

  • 3.

    Add potatoes and cook for about 5 mins, until coloured.

  • Green Beans tossed with Prosciutto, Stilton Cheese and Walnuts::

  • 1.

    Top and tail beans and microwave them for 3 minutes. Drain and tip immediately into icy water.

  • 2.

    Cook walnuts in pan for 1 minute and add prosciutto and cook for a further 3 minutes.

  • 3.

    Add drained beans and stir until heated through.

  • 4.

    Add stilton and toss to serve.

Notes

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