Ingredients :
- 4 medium Desiree potatoes
- 2 Egg yolk
- 1 tsp Onion powder
- 1 tsp Sweet paprika
- 1 tsp Dried oregano
- 1 tsp Garlic salt
- 1/2 tsp Cracked black pepper
- 6 Frenched lamb cutlets
- 1 Sunflower oil to shallow fry
- 1 Lemon wedges to serve
- 1 Sea salt flakes to taste
- 1 Spicy sour cream to serve
Method :
- Pre heat oven to 160*C.
- Peal and grated spuds. Drain by pressing paper towel- as much water out as you can.
- Add egg yolks, onion powder, paprika, garlic salt, oregano and pepper. Mix and scoop onto cutlets to coat.
- Shallow fry on med heat until golden brown both sides (2 or 3 mins a side) and finish in oven for 5 minutes.
- Sea salt to taste- serve with lemon wedge, spicy sour cream and salad.
- For cream, use some sour cream with horseradish - or Dijon. Maybe some fresh chopped chives or parsley.. Whatever you like.
- Bloody ripper of a dish. Little bit of prep (I suggest you buy your lamb pre-frenched!) but absolutely delicious. Enjoy!
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