Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lamb Cutlets with Chickpea Pancakes and Beetroot Salad

Seasonal baby beets make an easy and tasty winter salad for these rosemary infused lamb cutlets.

Lamb Cutlets with Chickpea Pancakes and Beetroot Salad

Serves 4

¼ cup olive oil

½ tbsp sweet smoked paprika 

6 rosemary sprigs, bruised 

2 garlic cloves, peeled and bruised 

2 x 6 lamb racks, French trimmed

½ cup white balsamic vinegar

¼ cup caster sugar

4 shallots, peeled 

1 bunch baby beetroot, trimmed and peeled 

1 cup parsley leaves

1 tbsp lemon juice

Chickpea Pancakes 

260g chickpea flour

2 cups water

2½ tbsp olive oil

2 eggwhites

 

Preheat the oven to 200°C. Place 1 tablespoon of oil, paprika, rosemary, garlic and lamb racks in a large bowl, season with salt and freshly cracked black pepper and toss to combine. Refrigerate for 30 minutes to marinate.

Meanwhile, place vinegar, sugar, 1 tablespoon of oil, shallots and beetroot in a small baking dish, season and mix to combine. Cover with aluminium foil and roast for 30 minutes. Remove the foil and roast for a further 30 minutes or until tender. Set aside to cool completely.

Heat the remaining oil in a large non-stick frying pan over medium heat, add lamb racks and cook for 3-4 minutes or until well browned. Transfer to a baking tray and roast for 15 minutes for medium-rare or until cooked to your liking. Allow to rest for 10 minutes.

To make the chickpea pancakes, place chickpea flour, water and 1½ tablespoons of oil in a bowl, season with salt and freshly cracked black pepper and whisk to combine. Place eggwhites in another bowl and whisk until soft peaks form. Carefully add eggwhites to the chickpea mixture and fold until just combined.

Heat remaining oil in a non-stick frying pan over medium heat, cook ¼ cups of the batter for 1-2 minutes each side or until cooked and golden. Transfer pancakes to lightly greased baking trays and repeat with remaining batter. Transfer the baking trays to the oven and cook for a further 5 minutes or until golden on the edges.

Combine parsley, lemon juice, beetroot and shallots in a bowl. Place on pancakes and slice the lamb racks to serve.

Share on Facebook Pin on Pinterest Share by Email

One Comment on Lamb Cutlets with Chickpea Pancakes and Beetroot Salad


  • Vija
    June 30, 2013 2:09 pm

    Love this recipe. Thanks for posting

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney