Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

Name: Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce
Total time: 3000 s
Yield: 3 Servings
Cuisine: British
Ingredients: 1 Tbsp Ground Coffee; 1 Tbsp Sage and Onion Stuffing; 6 Lamb Cutlets; Salt and Black Pepper Seasoning; 4 Medium Sized Potatoes (peeled and cut into cubes); 1 Tsp Olive Oil; Handful Fresh Rosemary and Thyme(chopped); 3 Garlic Cloves; 3 Medium Sized Eggs(yolk only); 1/2 Cup White Wine Vinegar; 50 g Butter(melted); Handful Fresh Tarragon and Thyme(chopped)

chefmrstorm @chefmrstorm

Kent United Kingdom

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

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

chefmrstorm @chefmrstorm

Kent United Kingdom

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

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

Garnish:-
Chilli Flakes
Peashoot

Saved

Ingredients

40-50 mins

3 Servings

Marinate Rub
1 TbspGround Coffee
1 TbspSage and Onion Stuffing
6Lamb Cutlets
Salt and Black Pepper Seasoning
Potatoes Ingredient
4Medium Sized Potatoes (peeled and cut into cubes)
1 TspOlive Oil
HandfulFresh Rosemary and Thyme(chopped)
3Garlic Cloves
Bèarnise Sauce
3Medium Sized Eggs(yolk only)
1/2 CupWhite Wine Vinegar
50 gButter(melted)
HandfulFresh Tarragon and Thyme(chopped)

Saved

Steps

40-50 mins

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