Lamb Cutlets are an Aussie favourite and demand at Gary’s Quality Meats for the Spear Creek Organic Dorper Lamb Cutlets is high. The Dorper lamb is quite a bit bigger than other breeds and provides a very generous cutlet. The saltbush flavour comes through and gives an extra dimension to the taste experience. Following is a recipe that the guys at Spear Creek have created. We’ve tried it and it’s fantastic
- 2 x 6 cutlet Spear Creek Dorper Lamb racks
- Olive oil, for brushing
- 1 tablespoon coriander seeds
- 2 teaspoons fennel seeds
- 1 teaspoon cumin seeds
- ½ teaspoon ground mild paprika
- 125ml (½ cup) olive oil
- 3 cloves garlic, peeled and chopped
- 70g (1 cup) fresh breadcrumbs
- 100g (1 ¼ cups) ﬂaked almonds, dry-roasted
- 200g ﬁre-roasted peeled whole red peppers
- 1 tablespoon red wine vinegar
- 1 teaspoon tomato paste
- 15 saffron strands (soaked in 125ml (½ cup) water)
- ½ teaspoon sweet smoked paprika
- Sea salt and freshly ground black pepper
Preheat oven to 200°C (180°C fan-forced).
For the spice rub, in a small frying pan on medium heat, toast the coriander fennel and cumin seeds for 1-2 minutes or until spices become aromatic. Place toasted seeds in a pestle and mortar with the paprika and pound until well combined. Place on a large flat plate and set aside.
For the romesco sauce place ½ the olive oil and the garlic in a fryingpan over medium heat, cook for 1-2 minutes. Using a slotted spoon remove garlic from pan and set aside. Add the breadcrumbs to the pan, stir and cook until golden.
In a food processor combine garlic, breadcrumbs, almonds, red peppers, vinegar, tomato paste, saffron mixture, paprika and remaining olive oil, process until smooth. Season with salt and pepper, place in a small bowl, and cover with plastic wrap setting aside for later.
Brush racks with olive oil then dip each rack into the spice rub, evenly coating with the spices. Heat a barbecue or non-stick frying pan on medium-high. Cook racks for 5 minutes until browned. Place racks in a roasting dish and cook in preheated oven for 20 minutes or to your liking.
Remove lamb from oven, cover with foil and rest for 15 minutes.