Lamb Cutlets with Horseradish Rosti

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This might be the best recipe for lamb cutlets you’ve seen. The crunchy rosti coating paired with the kick of fresh horseradish turn this favourite cut of lamb into a perfect summer meal.

Serves: 4
Time: 40 minutes

Ingredients

  • 800g potatoes (such as King Edward, Pontiac or Desiree)
  • 3 tablespoons fresh grated horseradish (opt for the jar if fresh is difficult to source)
  • 2 egg yolks
  • 2 tablespoons fresh thyme leaves, chopped
  • 8 French-trimmed lamb cutlets
  • 1/4 cup olive oil
  • sea salt


Horseradish and peppercorn cream

  • 1 tablespoon green peppercorns, lightly crushed
  • 2 tablespoons bottled horseradish
  • 5 tablespoons crème fraîche or sour cream


Method

Preheat oven to 160°C.

Peel and coarsely grate the potatoes. Using a clean tea towel, wring out as much water as you can. Place grated potato into a mixing bowl with horseradish, egg yolks and fresh thyme. Season with salt and pepper.

Using your hands, cover each cutlet with about 2 tablespoons of the potato mixture. Leave the bone exposed.

Heat oil over medium heat, using a non-stick frypan. Fry cutlets in batches for about 2–3 minutes on each side, until golden.

Transfer cutlets to a lined baking tray and cook for an additional 5 minutes to ensure that they are cooked through.

To make the horseradish cream, combine all the ingredients in a small bowl. Remove cutlets from the oven and let rest for a few minutes.

Serve immediately with the horseradish cream.

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