One of our favourite cuts of meat and our Executive Chef Fran Martinez agrees. We think you’ll love this one, Fazendeiros, it makes for a unique creation to share at home.
Patagonian Lamb Cutlets
This week, I wanted to go back to Fazenda’s roots using lamb cutlets. These particular cutlets are from Patagonia, Argentina. They’re full of flavour and are a real delight to cook with. The lambs in Patagonia are raised in total freedom, and the breed is slightly smaller than the lambs here in the UK.
However, I do also enjoy English lamb, so your local butcher should be able to provide you with a delightful lamb rack to use for this recipe.
For this recipe, since the meat I’m using is Argentinian, I wanted to combine it with ingredients that are used within chimichurri to create a crust for the lamb. It not only looks amazing, but it also helps to give you a very tender, well-cooked meat.
It is sure to impress your guests, Fazendeiros.
Ingredients (serves 4)
2 lamb racks (French trimmed)
250g of bread crumbs
1/2 bunch of parsley
1/4 bunch of rosemary
1/4 bunch of mint
1 red chilli
2 garlic cloves
1 tbsp salt
1 tbsp black pepper
2 tbsp sunflower oil
1. Preheat the oven to 190°C. Pierce the fat side of the lamb with a sharp knife. This will help to prevent the meat from shrinking while it cooks. Sear the meat in a hot frying pan on a high heat with some oil for 2 to 3 minutes, ensuring the meat is turned with tongs until golden all over. Place in the oven for 15 minutes, and then remove the racks and let them cool.
2.With the help of a food processor, combine all of the other ingredients for the recipe, and mix them in the processor for around 2 minutes. After this, you should be greeted by a bright-green crumble, with an explosion of aromas and a really fresh taste.
3. Pour this mixture out into a baking tray, and brush the lamb with either oil or melted butter, as this will help the crust stick better to the meat. Coat the lamb with the crumble mixture in the baking tray, until it is completely covered.
4. All we need to do now is put the lamb back in the oven. We need to do this at 190°C for 15 minutes for a pink medium-rare result, or 20 minutes if you prefer your meat cooked medium.
I like to bring the whole rack to the table, so I can slice off the cutlets in front of my guests. At home, I keep the sides simple by simply serving it with potatoes!
You can also see a video of the steps on our YouTube channel.