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Indian Spiced Lamb Cutlets with Mustard Seed Roast Potatoes

This one-pot-wonder is a quick and easy way to liven up your mid-week favourite or Sunday roast.

Indian Spiced Lamb Cutlets with Mustard Seed Roast Potatoes

Serves 4

2cm piece ginger, peeled and finely grated
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
12 lamb cutlets, French trimmed
¼ cup olive oil
800g kipfler potatoes (or other waxy potatoes), scrubbed
1 tsp yellow mustard seeds
½ tsp chilli powder (optional)
200g green beans, trimmed and blanched

Place ginger, garlic, coriander, cumin and turmeric in a mortar and pestle. Pound until a rough paste forms. Rub paste over lamb with 1 tablespoon of oil; season. Cover and refrigerate for 20 minutes.

Preheat oven to 200°C. Place potatoes in a large saucepan of cold water over medium heat and bring to the boil. Cook for 5-10 minutes or until just tender. Drain and transfer to a baking tray, lightly crush potatoes.

Combine remaining oil with mustard seeds and chilli powder and drizzle over potatoes. Season and toss to coat. Roast for 30 minutes or until golden brown.

Heat a large frying pan over medium heat, cook lamb cutlets, in batches, for 2 minutes each side or until cooked to your liking. Cover and set aside for 5 minutes to rest.
Serve lamb with beans 
and potatoes.

+smart tip
Any waxy potato will work in this recipe. The spice paste is great with white-fleshed fish.

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