I am loving my lamb at the moment but damn its expensive.
Lamb cutlets with potato and carrot fritters.
Ingredients Lamb:
Lamb cutlets
3 tbsp of olive oil
zest of one lemon
juice of half a lemon
2 tbsp of dried rosemary
1 tbsp of dried mint
salt & pepper to taste
Method:
Combine all ingredients and cover cutlets with mixture and put in fridge until needed.
Using a full chimney of heatbeads, fill a kettle kone with fully lit charcoal, leave all vents open on Weber and put the lid on to allow Weber to get to temp.
After 10 minutes, arrange cutlets on outer of cooking grate to get an even cook.
Cook for roughly 4045 minutes
Ingredients - Potato Fritters:
8 x potatoes
2 eggs
4 tbsp of plain flour
Salt and pepper to taste
Method:
Coarsely grate the potatoes and squeeze out excess liquid with your hands.
Add two whisked eggs and the plain flour and salt and pepper. Mix thoroughly.
Cook on a medium to high heat in a pan with oil for around 3 minutes per side, or until golden brown.
I use egg rings to keep a nice shape.
Ingredients Carrot Fritters:
6 x carrots
4 tbsp of plain flour
4 tsp of ground cumin
2 cloves of crushed garlic
4 tbsp of chopped parsley
6 spring onions thinly sliced
4 x eggs
Salt & pepper to taste.
Method:
Grate carrots and squeeze out excess liquid with your hands.
Combine flour, cumin, garlic, chopped parsley and onions in a bowl, whisk the eggs and add them, then mix through the carrots and season with salt and pepper.
Cook on medium heat in a pan with oil for around 3 minutes per side or until golden brown.
Ingredients Extra:
Tzatziki Sauce
Limes
Extra spring onions
Oil for cooking fritters.
Method:
Plate up fritters, putting a carrot one on top of a potato one. Top with a small dollop of tzatziki sauce, some finely chopped spring onions, then arrange cutlets and add some lime wedges to squeeze over fritters.
Topic: lamb cutlets with potato and carrot fritters (Read 914 times)