Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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 can achieve it.
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The ingredients needed to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
- Get Marinate Rub
- Make ready 1 Tbsp Ground Coffee
- Prepare 1 Tbsp Sage and Onion Stuffing
- Get 6 Lamb Cutlets
- Prepare Salt and Black Pepper Seasoning
- Get Potatoes Ingredient
- Get 4 Medium Sized Potatoes (peeled and cut into cubes)
- Prepare 1 Tsp Olive Oil
- Get Handful Fresh Rosemary and Thyme(chopped)
- Make ready 3 Garlic Cloves
- Get Bèarnise Sauce
- Get 3 Medium Sized Eggs(yolk only)
- Make ready 1/2 Cup White Wine Vinegar
- Take 50 g Butter(melted)
- Make ready Handful Fresh Tarragon and Thyme(chopped)
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Instructions to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
- 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.
- 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
- 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.
- Serving Suggestion
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