Lamb Cutlets With Cheesy Sweet Potato Bake Recipes

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

LAMB CHOPS & SMOKED PAPRIKA SWEET POTATOES

Steps:

• Mix the mint and garlic with 1 tbsp of the oil and some seasoning, then rub all over the chops. Heat a frying pan over a high heat and, holding the chops fat-side down, fry until the fat is golden, around 2 mins, then lie flat and fry for 3 mins either side. Cover with foil and set aside.
• Meanwhile, put the sweet potatoes in a bowl, cover with cling film and microwave on high for 8 mins.
• Put the red onion in the pan you used for the lamb, fry over a medium heat for 3-5 mins, scatter in the paprika, cook for 2 mins, then toss in the sweet potato. Season.
• To make the yogurt, mash the feta with a fork, whisk with the yogurt and lemon juice, season well, then add enough water to make it a drizzling consistency. Serve the chops with the sweet potatoes, drizzle over the yogurt and scatter over the mint leaves.

LAMB STEAKS WITH ROSEMARY SWEET POTATOES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.

LAMB CUTLETS WITH YOGURT AND CUMIN

Steps:

• Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
• Stir in the cumin and chopped onion.
• Separate the garlic into cloves, peel and sqaush with the back of a knife.
• Stir garlic and salt into the yoghurt.
• Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
• Cover the dish and refridgerate for at least 4 hours.
• Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
• Grill cutlets for three minutes on each side, or until done to your liking.
• Arrange on a big plate and serve with salads.

LAMB CHOPS WITH MASHED SWEET POTATOES AND ONIONS

Steps:

• Heat oil in heavy large Dutch oven over high heat. Working in batches, add lamb bones; sauté until well browned, stirring often, about 10 minutes. Transfer bones to platter. Add onion and sauté until brown, about 12 minutes. Return bones to Dutch oven. Add both broths, garlic and thyme and bring to boil. Reduce heat, partially cover Dutch oven and simmer 2 hours.
• Strain sauce into heavy small saucepan, pressing hard on solids to release liquid. Discard solids. Boil sauce until reduced to 2/3 cup, about 20 minutes. Spoon fat off surface. Set sauce aside.
• Cook sweet potatoes in large pot of boiling salted water until tender, about 13 minutes. Drain. Melt butter in heavy medium skillet over medium-high heat. Add onion and minced thyme and sauté until onion is golden brown, about 10 minutes. Transfer sweet potatoes and onion mixture to processor and puree until almost smooth. Stir in cloves. Season with salt and pepper. (Sauce and sweet potatoes can be prepared 1 day ahead. Cover separately and chill.)
• Season lamb with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Working in batches, add lamb; cook to desired doneness, adding more oil to skillet as necessary, about 4 minutes per side for medium-rare.
• Meanwhile, bring sauce to simmer. Rewarm sweet potatoes in medium skillet over low heat, stirring often.
• Place large spoonful of potatoes in center of each of 4 plates. Top each with 2 chops. Spoon sauce over. Garnish with thyme sprigs.

LAMB CUTLETS WITH MINTED POTATO SALAD

Steps:

• Place lamb into a shallow ceramic dish. Combine oil, lemon rind, lemon juice and garlic in a jug. Whisk to combine. Pour over lamb. Turn to coat. Cover. Refrigerate for 30 minutes, if time permits.
• Make minted potato salad: Wash potatoes. Cut into 3cm cubes. Place into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 15 minutes or until just tender. Drain. Set aside to cool slightly.
• Mix together onion, yoghurt, sour cream, mint, and salt and pepper in a small bowl. Add to potatoes. Stir gently to combine.
• Preheat barbecue plate on high heat until hot. Reduce heat to medium-high. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Serve lamb with potato salad and green salad leaves.

LAMB CUTLETS WITH PUMPKIN

Steps:

• Pre-heat oven to 400°F
• Place the pumpkin wedges, onion, potatoes and garlic into a large roasting tin (spread out into a single layer).
• Drizzle with the olive oil, sprinkle over the chili flakes and toss together until the vegetables are coated in oil.
• Add the lamb cutlets to the vegetables, season and sprinkle with rosemary.
• Transfer to oven and bake for 35-45 mins turning the cutlets half way through the cooking.

LAMB CUTLETS WITH HONEY, APRICOTS AND TARRAGON

Steps:

• Soak the apricots in the stock with the minced tarragon for 3 to 4 hours.
• Transfer the apricot mixture to a food processor.
• Add 1 teaspoon of the honey, the lemon juice, salt, and pepper, and process until smooth.
• Pour into a small saucepan and cook over medium heat for 1 to 2 minutes, or until heated through.
• Light a fire in a charcoal grill or preheat a gas grill to medium-high or pre-heat the broiler or counter top grill.
• Combine the remaining honey, curry paste, and olive oil in a small bowl.
• Brush the mixture over both sides of the lamb cutlets.
• Season with salt and pepper. Grill the lamb for 3 minutes on each side for rare and 5 minutes on each side for medium.
• To serve, arrange 3 cutlets on each serving plate and spoon the sauce over.
• Garnish with tarragon sprigs.

LAMB CUTLETS WITH CHEESY SWEET POTATO BAKE

Steps:

• Preheat oven to 180C(fan forced).
• Put the sweet potato in a large shallow microwave safe dish and add 60ml (1/4 cup) water and cover and cook on high (100%) for 7 minutes or until the sweet potato is just tender and drain well.
• Put the eggs and milk in a small bowl and season with pepper and whisk to combine.
• divide sweet potato between 2 x 250ml (1 cup) shallow ovenproof dishes and then pour egg mixture over the sweet potato.
• Put the dishes on a baking tray and sprinkle with cheese and bake for 20 to 25 minute3s or until the egg is set and top is golden brown.
• Meanwhile preheat a chargrill pan on medium high and spray each side of lamb cutlets with cooking spray and then cook on the chargrill pan for 1 1/2 to 2 minutes per side for medium or until cooked to your liking.
• Transfer to a plate and set aside for 2 to 3 minutes to rest.
• Serve the cutlets with the sweet potato bake and steamed vegetables.