Name: Lamb cutlets with capsicum sauce and wedges
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Capsicum sauce; 1 large (350g) red capsicum, quartered; 2 medium (300g) tomatoes, halved; 1 small (100g) red onion, peeled, quartered; 2 whole cloves garlic; 1/2 cup (80g) blanched whole almonds, toasted; 2 tablespoon lemon juice; 1 tablespoon olive oil; salt and freshly ground black pepper; 400 gram desiree potatoes; 1 medium (400g) kumara; 2 tablespoon olive oil; 2 medium (240g) zucchini, cut into wedges; 12 lamb cutlets

Lamb cutlets with capsicum sauce and wedges

These lamb cutlets are grilled to perfection and partner beautifully with roasted potato wedges, vegetables and a capsicum sauce with a garlic and onion kick.

Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

Capsicum sauce

1 large (350g) red capsicum, quartered

2 medium (300g) tomatoes, halved

1 small (100g) red onion, peeled, quartered

2 whole cloves garlic

1/2 cup (80g) blanched whole almonds, toasted

2 tablespoon lemon juice

1 tablespoon olive oil

salt and freshly ground black pepper

400 gram desiree potatoes

1 medium (400g) kumara

2 tablespoon olive oil

2 medium (240g) zucchini, cut into wedges

12 lamb cutlets

Method

1.Preheat the oven to very hot (240°C/220°C fan-forced).

2.Cut the potatoes and kumara into wedges. Toss wedges with oil in a large, shallow baking dish. Roast, uncovered, on lower shelf, for 20 minutes.

3.Meanwhile, to make capsicum sauce, roast capsicum, skin-side up, on an oven tray with tomatoes, onion and garlic on top shelf, for about 20 minutes or until capsicum skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, then chop coarsely. Process capsicums, tomatoes and onion with peeled garlic, nuts and juice until a thick sauce forms. With motor operating. gradually add oil in a thin steady stream. Season with salt and pepper to taste.

4.Add zucchini pieces to baking dish with potatoes and kumara; roast for further 10 minutes.

5.Cook cutlets on heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked as desired.

6.Serve cutlets with sauce, wedges and baby rocket leaves, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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