recipes
Stacked Lamb Cutlets With Apricot Salsa
serves 20
30 min prep
ingredients
| 3 cups shelled pistachio nuts 2 tablespoons whole coriander seeds 1 teaspoon whole black peppercorns 1 teaspoon sea salt flakes 60 baby "frenched' lamb cutlets Olive Oil spray Spiked Apricot Salsa: 500g soft dried apricots, finely diced 1½ cup water ¼ cup brandy 1/3 cup pomegranate molasses |
instructions
step 1
Place pistachio nuts, coriander seeds, black peppercorns and sea salt in a food processor and process until finely chopped.
step 2
Dip lamb cutlets into nut mixture pressing on firmly. Place on a tray cover with plastic wrap and refrigerate until required.
step 3
Place diced apricots, water and brandy in a saucepan, bring to the boil and simmer for 3-5 minutes. Allow to cool and add pomegranate molasses. Store in a covered container until required.
step 4
Place lamb cutlets on a baking paper lined oven tray leaving space around cutlets. Lightly spray cutlets with oil and bake in a preheated oven at 200°C for 15 minutes.
step 5
Serve cooked cutlets with a spoonful of Spiked Apricot Salsa.
recipe tip
- Order "frenched" lamb cutlets from your butcher. "Frenched" means to remove excess fat from meat, and bones scraped clean.
- Shelled pistachio nuts can be purchased at a specialty nut shop or Middle Eastern food store.
- Semi dried apricots are now available and work wonderfully in this recipe.
- An apricot brandy can be used.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1440kJ (343Cal) | 841kJ (201Cal) |
| Protein | 27.0g | 15.8g |
| Fat - Total | 18.7g | 10.9g |
| - Saturated | 5.5g | 3.2g |
| Carbohydrate | 13.2g | 7.8g |
| - Sugars | 11.3g | 6.6g |
| Dietary Fibre | 4.0g | 2.3g |
| Sodium | 209mg | 123mg |
| Potassium | 855mg | 501mg |
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Stacked Lamb Cutlets With Apricot Salsa
Stacked Lamb Cutlets With Apricot Salsa
ingredients
3 cups shelled pistachio nuts
2 tablespoons whole coriander seeds
1 teaspoon whole black peppercorns
1 teaspoon sea salt flakes
60 baby "frenched' lamb cutlets
Olive Oil spray
Spiked Apricot Salsa:
500g soft dried apricots, finely diced
1½ cup water
¼ cup brandy
1/3 cup pomegranate molasses
instructions
step 1
Place pistachio nuts, coriander seeds, black peppercorns and sea salt in a food processor and process until finely chopped.
step 2
Dip lamb cutlets into nut mixture pressing on firmly. Place on a tray cover with plastic wrap and refrigerate until required.
step 3
Place diced apricots, water and brandy in a saucepan, bring to the boil and simmer for 3-5 minutes. Allow to cool and add pomegranate molasses. Store in a covered container until required.
step 4
Place lamb cutlets on a baking paper lined oven tray leaving space around cutlets. Lightly spray cutlets with oil and bake in a preheated oven at 200°C for 15 minutes.
step 5
Serve cooked cutlets with a spoonful of Spiked Apricot Salsa.
serves 20 30 min prep recipe tip
- Order "frenched" lamb cutlets from your butcher. "Frenched" means to remove excess fat from meat, and bones scraped clean.
- Shelled pistachio nuts can be purchased at a specialty nut shop or Middle Eastern food store.
- Semi dried apricots are now available and work wonderfully in this recipe.
- An apricot brandy can be used.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au