Crispy Lamb Cutlets with Cauliflower Purée, Roasted Baby Carrots and Red Wine Jus

Rich, elegant and full of contrast, crisp cutlets, silky purée, caramelised veg and a drizzle of deep, glossy jus.

Serves 4
Prep: 25 min
Cook: 30 min

Lamb Cutlets
Method:
Bake or pan-fry your crumbed cutlets until golden and cooked to your liking.

Bake - 180°C for 10 - 12 mins in the oven.
Pan-fry - 2 mins per side first to get an extra golden crust.

Cauliflower Purée
Ingredients:

• 1 medium cauliflower, chopped

• 1 garlic clove

• ½ cup cream

• 2 tbsp butter

• Salt and white pepper to taste

Method:

1. Boil or steam cauliflower and garlic until very soft.

2. Drain and blend with cream, butter, salt and pepper until silky smooth. Keep warm.

Roasted Baby Carrots with Honey & Thyme
Ingredients:

• 2 bunches baby carrots, trimmed and peeled

• 1 tbsp olive oil

• 1 tbsp honey

• Fresh thyme sprigs

• Salt and pepper

Method:

1. Toss carrots in oil, honey, thyme, salt and pepper.

2. Roast at 200°C for 25–30 mins or until golden and tender.

Simple Red Wine Jus
Ingredients:

• 1 cup beef stock

• ½ cup red wine

• 1 tsp balsamic vinegar

• 1 tsp butter (cold)

• 1 tsp flour (optional for thickening)

Method:

1. In a small pan, bring wine and stock to a simmer. Reduce by half.

2. Add balsamic, whisk in butter (and flour if using), and simmer gently until slightly thickened and glossy.

Plating Tips

1. Spoon a generous swirl of cauliflower purée onto the plate.

2. Lean 2–3 lamb cutlets against the purée.

3. Add a few roasted carrots to the side.

4. Drizzle red wine jus over the meat and around the plate for elegance.

5. Garnish with micro herbs, parsley or a sprig of thyme.