Easiest Way to Make Ultimate Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can have coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:

1. Prepare Marinate Rub
2. Prepare Ground Coffee
3. Take Sage and Onion Stuffing
4. Prepare Lamb Cutlets
5. Get Salt and Black Pepper Seasoning
6. Make ready Potatoes Ingredient
7. Take Medium Sized Potatoes (peeled and cut into cubes)
8. Take Olive Oil
9. Make ready Fresh Rosemary and Thyme(chopped)
10. Get Garlic Cloves
11. Take Bèarnise Sauce
12. Take Medium Sized Eggs(yolk only)
13. Take White Wine Vinegar
14. Get Butter(melted)
15. Prepare Fresh Tarragon and Thyme(chopped)

Steps to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:

1. Prep the potatoes by combining all the ingredients(potatoes section). Season. Cook in a preheated oven at 220’C for 20 mins till crispy and golden. Meanwhile, marinate the lamb cutlets with rub ingredients, season and rest(room temp) fo 10 minutes.
2. Place the cutlets in a greased oven tray(little bit of butter or oil) drizzle a little oil on the cutlets. Cook in the oven for approximately 8-10mins at 180’C. Remove from oven and sear in a hot pan for 2 mins on each sides
3. To make the Bèarnise: Whisk the egg yolks with the vinegar and heat gently over light heat. Slowly add the melted butter until thoroughly mixed and coating consistency is achieved. Stir in the herbs and keep chilled till ready to serve.
4. Serving Suggestion

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