Sunday, June 20, 2010

Not sure what to call this - sweet, salty and sour lamb cutlets?

I was looking for an interesting way to dress up boring old lamb rack, but I was severely lacking in inspiration.  I went down the old track of something sweet, something salty, and something acidic, and I was pretty pleased with what came out of the pan!  

Sweet and sour lamb cutlets

Preheat the oven to 200 deg Celsius. 

Marinade the lamb cutlets in 2 tbsp vinegar, 1 tbsp lemon juice, 1 tbsp of sugar, and 1 tsp finely chopped rosemary.  Season with salt and pepper.  

Chop some new potatoes into quarters, and boil in salted water until just starting to go soft.  Place on an well oiled baking tray, and roast in the oven until golden brown (about 1/2 hour).  Turn the potatoes after about 15 minutes.  Once cooked, allow to cool, and toss in a mixture of 1tsp mustard, the juice of 1 lemon, 2 grated garlic cloves and 3-4 tbsp mayonaise.  Garnish with chopped spring onion.  

Chop corn cobs into 1cm thick wheels, and grill on a griddle on each side until starting to blacken.  Toss in a mixture of 1tbsp butter, 1/2tsp smoked paprika, and lots of salt and ground black pepper.  

While this is happening, fry the cutlets in a pan over medium heat until cooked medium rare. 

Enjoy the sweet, salty and smoky feast! 

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