Lamb cutlets with spinach and pea purée

Lamb cutlets with spinach and pea purée

4.7 50 ratings

Prep. 20 min

Total 40 min

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

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Australia and New Zealand

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