Ingredients
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12 (about 1.2kg) lamb cutlets
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1 tablespoon wholegrain mustard
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2 garlic cloves, crushed
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2 tablespoons olive oil
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250g kipfler potatoes, sliced diagonally
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200g snow peas
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1 bunch asparagus, trimmed, halved
Mint aioli
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1/4 cup mint leaves
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1 garlic clove, crushed
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1 egg yolk
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1/2 teaspoon mustard powder
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1 tablespoon malt or cider vinegar
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1/2 cup (125ml) light olive oil
Method
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1Combine the lamb, mustard, garlic and 2 teaspoonfuls of the oil in a medium bowl. Set aside for 15 minutes to marinate.
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2Meanwhile, cook the potatoes in a saucepan of boiling water for 7-8 minutes or until almost tender. Add the snow peas and cook for a further 1 minute or until tender crisp. Refresh under cold running water.
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3To make the mint aïoli, place the mint, garlic, egg yolk, mustard powder and vinegar in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Season with salt and pepper.
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4Preheat a barbecue or char-grill pan on high. Add the lamb to the grill and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Brush the potatoes and asparagus with remaining oil. Add the potatoes to the grill and cook for 2 minutes each side or until charred. Add the asparagus and cook for 2 minutes or until just tender. Remove from heat.
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5Arrange the potato, snow peas and asparagus on serving plates. Top with lamb and dollop with aioli.
Source: taste.com.au
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