Steps to Prepare Homemade Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce





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Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce.

Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

Hey everyone, it's Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few components. You can have coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce using 15 ingredients and 4 steps. Here is how you cook that.

Composition for Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:

  1. Provide of Marinate Rub.
  2. Prepare 1 Tbsp Ground Coffee.
  3. You need 1 Tbsp for Sage and Onion Stuffing.
  4. Prepare 6 for Lamb Cutlets.
  5. Give Salt and Black Pepper Seasoning.
  6. Prepare for Potatoes Ingredient.
  7. Provide 4 Medium Sized Potatoes (peeled and cut into cubes).
  8. Give 1 Tsp Olive Oil.
  9. Require Handful Fresh Rosemary and Thyme(chopped).
  10. Prepare 3 - Garlic Cloves.
  11. You need - Bèarnise Sauce.
  12. Require 3 - Medium Sized Eggs(yolk only).
  13. Give 1/2 Cup for White Wine Vinegar.
  14. Prepare 50 g for Butter(melted).
  15. Need Handful for Fresh Tarragon and Thyme(chopped).





Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce process:

  1. Prep the potatoes by combining all the ingredients(potatoes section). Season. Cook in a preheated oven at 220’C for 20 mins till crispy and golden. Meanwhile, marinate the lamb cutlets with rub ingredients, season and rest(room temp) fo 10 minutes..
  2. Place the cutlets in a greased oven tray(little bit of butter or oil) drizzle a little oil on the cutlets. Cook in the oven for approximately 8-10mins at 180’C. Remove from oven and sear in a hot pan for 2 mins on each sides.
  3. To make the Bèarnise: Whisk the egg yolks with the vinegar and heat gently over light heat. Slowly add the melted butter until thoroughly mixed and coating consistency is achieved. Stir in the herbs and keep chilled till ready to serve..
  4. Serving Suggestion.

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