Coffee And Sage+Onion Stuffing Rub-Marinated Lamb Cutlets With Herby Potatoes And Bã¨Arnise Sauce

Hey everyone, it's Brad, welcome to my recipe page. Today, we're going to make a distinctive dish, Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is 3 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce estimated approx 40-50 mins.

To get started with this particular recipe, we have to prepare a few ingredients. 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 that.

An aromatic combination of flavours and textures. Very indulging and comforting with every bite. Fairly quick and easy to make.

Garnish:-
Chilli Flakes
Peashoot

#mycookbook

Ingredients and spices that need to be Prepare to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:

1. Marinate Rub
2. 1 Tbsp Ground Coffee
3. 1 Tbsp Sage and Onion Stuffing
4. 6 Lamb Cutlets
5. Salt and Black Pepper Seasoning
6. Potatoes Ingredient
7. 4 Medium Sized Potatoes (peeled and cut into cubes)
8. 1 Tsp Olive Oil
9. Handful Fresh Rosemary and Thyme(chopped)
10. 3 Garlic Cloves
11. Bèarnise Sauce
12. 3 Medium Sized Eggs(yolk only)
13. 1/2 Cup White Wine Vinegar
14. 50 g Butter(melted)
15. Handful Fresh Tarragon and Thyme(chopped)

Instructions to make 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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