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

1. DAUPHINOISE
   
2. Pre-heat oven to 160°C
   
3. Grease an ovenproof dish and layer thinly sliced potatoes with cream between each layer and on top
   
4. Bake for 1 hour until potatoes are soft and the top is brown
5. SAUCE
   
   
6. Sweat off onions and 2 chillies in oil until soft
   
7. Add red wine and reduce by a one third
   
8. Add the stock and simmer until syrupy in texture. Strain to remove the onion
   
9. Sweat off the third chilli and return the sauce to the pan
   
10. Add the honey and chilli sauce. Season to taste
11. LAMB
    
12. 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
    
13. Remove, cover with foil, rest for 10 minutes
14. CAULIFLOWER PURéE
    
    
15. Cover the cauliflower with water and milk, add the bay leaf and bring to the boil and cook until tender
    
16. Drain and purée with butter and season
    
17. FINE BEANS
    
18. Boil until tender
    
19. TO SERVE
    
20. 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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