Lamb cutlets with spinach and pea purée

Lamb cutlets with spinach and pea purée

4.7 50 beoordelingen

Voorbereiding 20min

Totaal 40min

4 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Natrium 641.8 mg

Eiwitten 35.8 g

Calorieën 2362 kJ / 562.5 kcal

Vetten 40.5 g

Vezels 8.5 g

Verzadigd vet 16 g

Koolhydraten 11.1 g

Bevalt het je?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Kiwi creations from New Zealand 16 recepten
Australië en Nieuw-Zeeland

Misschien vind je dit ook leuk...

Coq au vin blanc with mashed potato

1 Std. 50 Min

John Dory with cauliflower couscous and corn purée (Mark Southon)

35 Min

Duck breast à l`orange with orange zabaglione

2 Std. 20 Min

Grilled eye fillet with Café de Paris butter

45 Min

Duck confit with lentil & orange salad

15 Std. 40 Min

Ruby kingfish with citrus yoghurt dressing

2 Std. 30 Min

Five-spice duck with mushrooms, Asian vegetables and rice

1 Std. 5 Min

Scallops with pea purée

25 Min

Steamed fish fillets in a creamy leek sauce

35 Min

Pork tenderloin with red wine sauce and vegetables

45 Min

Lamb rack with port sauce and parsnip purée

1 Std.

Beef cheek Bourguignon

5 Std. 25 Min