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BBQ Lamb Cutlets With Mediterranean Veges

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: All Occasions, Weeknight dinners

BBQ lamb cutlets with mediterranean vegetables, garlic mayonnaise, kipflers potatoes in duck fat - Mark Maric from Lure

Goes Well With

Ingredients

  • 2
    whole
    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
  • 16
    portion(s)
    Lamb Cutlet(s)
    frenched trimmed
  • 2
    pinch(es)
    Sea Salt
  • 1
    portion(s)
    Red Capsicum
    one capsicum, cut into four
  • 100
    g
    Tomato
    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

  • 1 Bring the Kipfler potatoes to boil in salted water simmer until just cooked. Allow to cool. Cut into strips on an angle 2cm thick.
  • 2 Pre heat grill.
  • 3 Oil and season cutlets on a plate, place on grill and cook until lamb is medium rare. Remove and allow to stand.
  • 4 Place kipflers in a bowl of duck fat and season, place on grill plate and cook until crispy golden brown.
  • 5 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.
  • 6 To serve place salad on a plate with 4 cutlets, a tablespoon of garlic mayonnaise and a wedge of lemon.

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