Step-by-Step Guide to Prepare Award-winning Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce





Delicious Ground Turkey, fresh and tasty.

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, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive 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 tasty. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few ingredients. 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 it.

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

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