Ingredients Jump to Instructions ↓

  1. 8 cooked kipfler potatoes, skin left on

  2. 16 lamb cutlets, French trimmed

  3. 2 tablespoons duck fat salt and pepper

  4. 1 red onion, finely sliced

  5. 1 red capsicum, quartered

  6. 1 large zucchini, cut into slices

  7. 1 bunch asparagus

  8. 100g oven dried tomatoes

  9. 150ml extra virgin olive oil

  10. 50ml red wine vinegar

  11. 1 large handful rocket bunch flat leaf parsley, picked lemon wedges, to serve Garlic mayonnaise

  12. 2 egg yolks

  13. 1 teaspoon Dijon mustard

  14. 2 tablespoons lemon juice

  15. 2 cloves garlic, crushed pinch salt

  16. 300ml canola oil

  17. 100ml olive oil

Instructions Jump to Ingredients ↑

  1. Bring potatoes to the boil in salted water; simmer until just cooked. Allow to cool. Cut into strips on an angle 2cm thick.

  2. Preheat grill.

  3. Place egg yolks, mustard, lemon juice, garlic and a pinch of salt in a medium bowl and whisk until smooth. Very slowly add oil, whisking until oil is incorporated and mayonnaise is thick.

  4. Oil and season cutlets on a plate, place on grill and cook until lamb is medium-rare. Remove and allow to stand.

  5. Place kipflers in a bowl of duck fat and season, place on grill plate and cook until crispy and golden brown.

  6. Cook onions on the grill with capsicum, zucchini and asparagus. Place into a large bowl with oven-dried tomatoes and allow to cool slightly. Add warm potatoes, olive oil and red wine vinegar and season. Add rocket and parsley and gently mix ingredients together.

  7. To serve, place salad on a plate with 4 cutlets, a tablespoon of garlic mayonnaise and a wedge of lemon.


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