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Lamb cutlets with spinach and pea purée

Lamb cutlets with spinach and pea purée
4.8 49 ratings
Prep. 20min
Total 40min
4 portions
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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

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