Lamb cutlets with spinach and pea purée
TM6 TM5 TM31

Lamb cutlets with spinach and pea purée

4.8 (16 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
2362 kJ / 562.5 kcal
Protein
35.8 g
Carbohydrates
11.1 g
Fat
40.5 g
Saturated Fat
16 g
Fibre
8.5 g
Sodium
641.8 mg

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