Roasted Lamb Cutlets with Chilli Mint Sauce, Dauphinoise Potatoes, Fine Beans & Cauliflower Purée
By Coeliac UK
Serves 2
Preparation time: 50 minutes
Cooking time: 90 minutes
Visit www.coeliac.org.uk/roastedlamb for more information
Ingredients
- 2 lamb cutlets
- 1 tbsp oil
- 2 medium potatoes, peeled & thinly sliced
- 150ml double cream
- 50g fine beans
- Handful cauliflower florets
- 125ml milk
- 125ml water
- 1 bay leaf
- 30g butter
- 2 onions, diced
- 3 chillies, finely chopped
- 1 tbsp oil
- 150ml red wine
- 500ml gluten-free chicken (or lamb) stock
- 2 tbsp honey
- 1 tbsp gluten-free sweet chilli sauce
- 1 tbsp fresh mint, finely chopped
Method
- DAUPHINOISE
- Pre-heat oven to 160°C
- Grease an ovenproof dish and layer thinly sliced potatoes with cream between each layer and on top
- Bake for 1 hour until potatoes are soft and the top is brown
- SAUCE
- Sweat off onions and 2 chillies in oil until soft
- Add red wine and reduce by a one third
- Add the stock and simmer until syrupy in texture. Strain to remove the onion
- Sweat off the third chilli and return the sauce to the pan
- Add the honey and chilli sauce. Season to taste
- LAMB
- Seal in a hot frying pan to achieve a good colour and roast in oven for 10-12 minutes at 160°C or until cooked as desired
- Remove, cover with foil, rest for 10 minutes
- CAULIFLOWER PURéE
- Cover the cauliflower with water and milk, add the bay leaf and bring to the boil and cook until tender
- Drain and purée with butter and season
- FINE BEANS
- Boil until tender
- TO SERVE
- Cut a round of potatoes and plate; serve the lamb cutlets on a bed of fine beans, drizzle with the sauce, with the cauliflower purée on the side
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