Roasted Lamb Cutlets with Chilli Mint Sauce, Dauphinoise Potatoes, Fine Beans & Cauliflower Purée

Food Main Courses Gluten-free

Preparation time: 50 minutes Cooking time: 90 minutes

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2 Servings

Ingredients

2 lamb cutlets

1 tbsp oil

2 medium potatoes, peeled & thinly sliced

150ml double cream

50g fine beans

Handful cauliflower florets

125ml milk

125ml water

1 bay leaf

30g butter

2 onions, diced

3 chillies, finely chopped

1 tbsp oil

150ml red wine

500ml gluten-free chicken (or lamb) stock

2 tbsp honey

1 tbsp gluten-free sweet chilli sauce

1 tbsp fresh mint, finely chopped

Method

DAUPHINOISE
Pre-heat oven to 160°C
Grease an ovenproof dish and layer thinly sliced potatoes with cream between each layer and on top
Bake for 1 hour until potatoes are soft and the top is brown
SAUCE
Sweat off onions and 2 chillies in oil until soft
Add red wine and reduce by a one third
Add the stock and simmer until syrupy in texture. Strain to remove the onion
Sweat off the third chilli and return the sauce to the pan
Add the honey and chilli sauce. Season to taste
LAMB
Seal in a hot frying pan to achieve a good colour and roast in oven for 10-12 minutes at 160°C or until cooked as desired
Remove, cover with foil, rest for 10 minutes
CAULIFLOWER PURéE
Cover the cauliflower with water and milk, add the bay leaf and bring to the boil and cook until tender
Drain and purée with butter and season
FINE BEANS
Boil until tender
TO SERVE
Cut a round of potatoes and plate; serve the lamb cutlets on a bed of fine beans, drizzle with the sauce, with the cauliflower purée on the side