Step-by-Step Guide to Prepare Any-night-of-the-week 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

Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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





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

  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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