Categories: Garlic,lamb,Oil,Potato,Tasty Soup

Mustard lamb cutlets with mint aioli and char-grilled potatoes

January 26th, 2012
    Ingredients
  • 12 (about 1.2kg) lamb cutlets
  • 1 tbs wholegrain mustard
  • 2 garlic cloves, crushed
  • 2 tbs olive oil
  • 250g kipfler potatoes, sliced diagonally
  • 200g snow peas
  • 1 bunch asparagus, trimmed, halved

  • Mint aioli

  • 1/4 cup mint leaves
  • 1 garlic clove, crushed
  • 1 egg yolk
  • 1/2 tsp mustard powder
  • 1 tbs malt or cider vinegar
  • 1/2 cup (125ml) light olive oil

Method
Combine the lamb, mustard, garlic and 2 teaspoonfuls of the oil in a medium bowl. Set aside for 15 minutes to marinate.
Meanwhile, bake the potatoes in a saucepan of boiling water for 7-8 minutes or until almost tender. Add the snow peas and bake for a further 1 minute or until tender crisp. Refresh under cold running water.
To 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.
Preheat a barbecue or char-grill pan on high. Add the lamb to the grill and bake for 2 minutes each side for medium or until bakeed 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 bake for 2 minutes each side or until charred. Add the asparagus and bake for 2 minutes or until just tender. Remove from heat.
Arrange the potato, snow peas and asparagus on serving plates. Top with lamb and dollop with aioli.


via: tastysoup.info

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