BBQ Lamb Cutlets with Mediterranean Veges

BBQ LAMB CUTLETS with MEDITERRANEAN VEGETABLES, GARLIC MAYONNAISE, KIPFLERS POTATOES IN DUCK FAT - Mark Maric from Lure

Serves:

4
Prep Time:

15 min
Marinating Time:

--
Cooking Time:

15 min
Primary Ingredient:

Lamb
Type of Meal:

Main

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Ingredients
Garlic Mayonnaise

2	Portion(s)	Egg Yolk(s)	Picked
2	Tbsp	Lemon juice
2	Clove(s)	Garlic	Crushed
300	Ml	Canola Oil
100	Ml	Extra Virgin Olive Oil
1	Tsp	Dijon Mustard

Lamb Cutlets with Mediterranean Veges

16	Portion(s)	Lamb Cutlet(s)	Frenched Trimmed
2	Pinch(es)	Sea Salt
1	Portion(s)	Red Capsicum	One capsicum, cut into four
100	Gm	Tomatoes	Oven Dried
1	Portion(s)	Zucchini	Cut into slices
1	Bunch(es)	Asparagus
1	Whole	Red Onion	Finely Sliced
50	Ml	Red Wine Vinegar	"Forvm"
150	Ml	Extra Virgin Olive Oil
8	Whole	Kipfler Potatoes	Skin left on
1	Handful	Rocket leaves
2	Tbsp	Duck Fat

Directions

Bring the Kipfler potatoes to boil in salted water simmer until just cooked. Allow to cool. Cut into strips on an angle 2cm thick.

Pre heat grill.

Oil and season cutlets on a plate, place on grill and cook until lamb is medium rare. Remove and allow to stand.

Place kipflers in a bowl of duck fat and season, place on grill plate and cook until crispy golden brown.

Cook onions on the grill with capsicum, zucchini, asparagus. Place into a large bowl with oven dried tomatoes and allow to cool slightly. Add warm potatoes, olive oil, red wine vinegar and season. Add rocket and parsley and gently mix the ingredients together.

To serve place salad on a plate with 4 cutlets, a tablespoon of garlic mayonnaise and a wedge of lemon.