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.
Time: 40 minutes
- 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
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.