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

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. It is one of my favorites food recipes. This time, I’m gonna 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 favored of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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 can achieve that.

The ingredients needed to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
  1. Get Marinate Rub
  2. Prepare 1 Tbsp Ground Coffee
  3. Prepare 1 Tbsp Sage and Onion Stuffing
  4. Make ready 6 Lamb Cutlets
  5. Get Salt and Black Pepper Seasoning
  6. Take Potatoes Ingredient
  7. Prepare 4 Medium Sized Potatoes (peeled and cut into cubes)
  8. Make ready 1 Tsp Olive Oil
  9. Prepare Handful Fresh Rosemary and Thyme(chopped)
  10. Take 3 Garlic Cloves
  11. Prepare Bèarnise Sauce
  12. Take 3 Medium Sized Eggs(yolk only)
  13. Make ready 1/2 Cup White Wine Vinegar
  14. Make ready 50 g Butter(melted)
  15. Get Handful Fresh Tarragon and Thyme(chopped)
Instructions to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
  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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