Frenched Lamb Cutlets with Rosti Crust Recipe

Name: Frenched Lamb Cutlets with Rosti Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium Desiree potatoes; 2 Egg yolk; 1 tsp Onion powder; 1 tsp Sweet paprika; 1 tsp Dried oregano; 1 tsp Garlic salt; 1/2 tsp Cracked black pepper; 6 Frenched lamb cutlets; 1 Sunflower oil to shallow fry; 1 Lemon wedges to serve; 1 Sea salt flakes to taste; 1 Spicy sour cream to serve

Servings: persons

4 medium Desiree potatoes
2 Egg yolk
1 tsp Onion powder
1 tsp Sweet paprika
1 tsp Dried oregano
1 tsp Garlic salt
1/2 tsp Cracked black pepper
6 Frenched lamb cutlets
1 Sunflower oil to shallow fry
1 Lemon wedges to serve
1 Sea salt flakes to taste
1 Spicy sour cream to serve

1
Pre heat oven to 160*C.
2
Peal and grated spuds.
3
Drain by pressing paper towel- as much water out as you can.
4
Add egg yolks, onion powder, paprika, garlic salt, oregano and pepper.
5
Mix and scoop onto cutlets to coat.
6
Shallow fry on med heat until golden brown both sides (2 or 3 mins a side) and finish in oven for 5 minutes.
7
Sea salt to taste- serve with lemon wedge, spicy sour cream and salad.
8
For cream, use some sour cream with horseradish - or Dijon.
9
Maybe some fresh chopped chives or parsley.. Whatever you like.
10
Bloody ripper of a dish.
11
Little bit of prep (I suggest you buy your lamb pre-frenched!)
12
but absolutely delicious.
13
Enjoy!

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 medium Desiree potatoes, 2 Egg yolk, 1 tsp Onion powder, 1 tsp Sweet paprika, and more.

Yes, Frenched Lamb Cutlets with Rosti Crust falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frenched Lamb Cutlets with Rosti Crust

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