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Lamb Cutlet with Roasted Cauliflower, Leek, Mint Peas

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    This combination does not exist.


    Salted Butter 10.0 grams

    Salted Butter

    Leeks 40.0 grams

    Leeks

    Cauliflower 150.0 grams

    Cauliflower

    Green Peas 40.0 grams

    Green Peas

    Mint Leaves 5.0 grams

    Mint Leaves

    Brown Gravy by Let's Cook 50.0 ml

    Brown Gravy by Let's Cook

    French Trimmed Lamb Rack 170.0 grams

    French Trimmed Lamb Rack


    • Time : 30.0 mins
    • |
    • Calories: 447.0 kcal
    • |
    • Protein : 32.0 g
    • |
    • Fat : 22.0 g
    • |
    • Carb. : 32.0 g
    Your Pantry Essentials
    2 sauce pans or pots
    Your preferred cooking oil
    Salt and Pepper.
    Prepare your ingredients
    Pre heat your oven to 180°C.

    Cauliflower: cut into bite sized florets
    Mint Leaves: Wash and dry them, chop them lightly
    Leeks: Cut them in half vertically or leave them whole.
    Sear and Roast the Lamb
    Heat some oil in a pan. Make sure the pan is hot. Season the lamb well and then sear it fat side down first. Make sure all sides are seared as evenly possible. Then let it finish cooking in the oven for around 10 - 12 minutes or till it is done to your likely.

    Once it is out of the oven, cover the roasting tin or pan with foil. Let the lamb rest for 10 minutes before serving.
    Make the Mint Peas
    Boil some water in a sauce pan or pot. Add in some salt. Then add the green peas for about 3 minutes before straining them. While they are still warm, season and toss them with a little butter and mint. Keep them aside till you are ready to serve.
    Keep the water boiling and boil the cauliflower for 5 minutes before finally draining out the water.
    Pan Roast Cauliflower and Leeks and Serve
    Heat some oil in a pan. Season the leeks with salt and pepper. Once the oil is hot enough pan roast the leeks and cauliflower.
    You are ready to serve once the vegetables are done and Lamb has been rested. Warm the sauce provided in a sauce pan or microwave just before plating and serving.