Lamb cutlets with spinach and pea purée

Lamb cutlets with spinach and pea purée

4.7 50 ratings

Prep. 20min

Total 40min

4 portions

Ingredients

lamb rack trimmed (see Tip)
1
salt plus extra for seasoning
¼ tsp
ground black pepper plus extra for seasoning
2 pinches
olive oil plus 1 tablespoon for frying
40 g
red wine
120 g
Vegetable stock paste (see Tips)
1 tsp
Parmesan cheese cut into pieces (3 cm)
50 g
pickled capers drained
10 g
garlic cloves
2
fresh flat-leaf parsley leaves only
1 sprig
fresh mint leaves only
1 sprig
fresh basil leaves only
1 sprig
water plus extra for cooking
500 g
frozen peas
450 g
fresh baby spinach leaves
60 g
lemon zest only, no white pith
1
pouring (whipping) cream
120 g
ground nutmeg
2 pinches
unsalted butter
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 641.8 mg

Protein 35.8 g

Calories 2362 kJ / 562.5 kcal

Fat 40.5 g

Fibre 8.5 g

Saturated Fat 16 g

Carbohydrates 11.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Kiwi creations from New Zealand 16 Recipes
Australia and New Zealand

You might also like...

Brussels sprouts with lime crumb

20min

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

30min

Crispy-skinned snapper with macadamia cream and spring vegetables

1 h

John Dory with cauliflower couscous and corn purée (Mark Southon)

35min

Confit salmon, Parmesan gnocchi with cauliflower cream

7 h 10min

Slow cooked beef with wasabi mash (Louise Keats)

29 h 45min

Lamb rack with port sauce and parsnip purée

1 h

Duck confit with lentil & orange salad

15 h 40min

Ruby kingfish with citrus yoghurt dressing

2 h 30min

Scallops with pea purée

25min

Steamed scallops with cauliflower and truffle purée

35min

Crumbed cutlets with cauliflower purée (Post-natal)

40min