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Good Idea to Serving Perfect Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

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Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

We hope you got insight from reading it, now let's go back to coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce recipe. To cook coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce you need 15 ingredients and 4 steps. Here is how you do that.

To make an extraordinary Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce, here are the ingridients required:

  1. Get of Marinate Rub.
  2. Get 1 Tbsp of Ground Coffee.
  3. Prepare 1 Tbsp of Sage and Onion Stuffing.
  4. You need 6 of Lamb Cutlets.
  5. Provide of Salt and Black Pepper Seasoning.
  6. You need of Potatoes Ingredient.
  7. Get 4 of Medium Sized Potatoes (peeled and cut into cubes).
  8. Provide 1 Tsp of Olive Oil.
  9. Provide Handful of Fresh Rosemary and Thyme(chopped).
  10. You need 3 of Garlic Cloves.
  11. Provide of Bèarnise Sauce.
  12. Take 3 of Medium Sized Eggs(yolk only).
  13. You need 1/2 Cup of White Wine Vinegar.
  14. Use 50 g of Butter(melted).
  15. Provide Handful of Fresh Tarragon and Thyme(chopped).

After readying the components, next you are ready to prepare your appetizing Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce by following the guidances on this section:

  1. Prep the potatoes by combining all the ingredients(potatoes section). Season. Cook in a preheated oven at 220’C for 20 mins till crispy and golden. Meanwhile, marinate the lamb cutlets with rub ingredients, season and rest(room temp) fo 10 minutes..
  2. Place the cutlets in a greased oven tray(little bit of butter or oil) drizzle a little oil on the cutlets. Cook in the oven for approximately 8-10mins at 180’C. Remove from oven and sear in a hot pan for 2 mins on each sides.
  3. To make the Bèarnise: Whisk the egg yolks with the vinegar and heat gently over light heat. Slowly add the melted butter until thoroughly mixed and coating consistency is achieved. Stir in the herbs and keep chilled till ready to serve..
  4. Serving Suggestion.

Recipe : Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

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