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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
  1. Make ready Marinate Rub
  2. Prepare 1 Tbsp Ground Coffee
  3. Take 1 Tbsp Sage and Onion Stuffing
  4. Take 6 Lamb Cutlets
  5. Make ready Salt and Black Pepper Seasoning
  6. Make ready Potatoes Ingredient
  7. Prepare 4 Medium Sized Potatoes (peeled and cut into cubes)
  8. Get 1 Tsp Olive Oil
  9. Get Handful Fresh Rosemary and Thyme(chopped)
  10. Prepare 3 Garlic Cloves
  11. Prepare Bèarnise Sauce
  12. Prepare 3 Medium Sized Eggs(yolk only)
  13. Get 1/2 Cup White Wine Vinegar
  14. Get 50 g Butter(melted)
  15. Get Handful Fresh Tarragon and Thyme(chopped)
Steps to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:
  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

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