Lamb cutlets with spinach and pea purée

Lamb cutlets with spinach and pea purée

4.8 49 rating

Prep. 20 min

Total 40 min

4 portions

Ingredients

lamb rack trimmed (see Tip)
1
salt plus extra for seasoning
¼ tsp
ground black pepper plus extra for seasoning
2 pinches
olive oil plus 1 tablespoon for frying
40 g
red wine
120 g
Vegetable stock paste (see Tips)
1 tsp
Parmesan cheese cut into pieces (3 cm)
50 g
pickled capers drained
10 g
garlic cloves
2
fresh flat-leaf parsley leaves only
1 sprig
fresh mint leaves only
1 sprig
fresh basil leaves only
1 sprig
water plus extra for cooking
500 g
frozen peas
450 g
fresh baby spinach leaves
60 g
lemon zest only, no white pith
1
pouring (whipping) cream
120 g
ground nutmeg
2 pinches
unsalted butter
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 641.8 mg

Protein 35.8 g

Calories 2362 kJ / 562.5 kcal

Fat 40.5 g

Fibre 8.5 g

Saturated Fat 16 g

Carbohydrates 11.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Kiwi creations from New Zealand 16 Recipes
Australia and New Zealand

You might also like...

Asian crab cakes with wasabi mayonnaise

1 h 30 min

Watermelon and salmon ceviche stack

25 min

White bean purée and anchovy on crostini

45 min

Steamed salmon with broccoli pesto

25 min

Strawberry salad with caramelised sherry vinaigrette

25 min

Grilled eye fillet with Café de Paris butter

45 min

Duck breasts with orange ginger sauce, mashed potatoes and green beans

1 h 10 min

Shichimi togarashi oysters

1 h 10 min

Seared tuna on chilli bean mash

35 min

Steamed scallops with cauliflower and truffle purée

35 min

Linguine with lemon and prosciutto

25 min

Scallops with pea purée

25 min