Kikkoman masters 20
Roasted Lamb Cutlets, with Chilli Mint Sauce, Dauphinoise Potatoes, Fine Beans & Cauliflower Purée

Roasted Lamb Cutlets with Chilli Mint Sauce, Dauphinoise Potatoes, Fine Beans & Cauliflower Purée

Coeliac UK
Serves: 2
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Preparation time: 50 minutes
Cooking time: 90 minutes



  • 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


  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

  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
  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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