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A Weekday Menu Recipe

Lamb coated in Spinach & Potato
   HT   MC    30mins

Serves      Hot   Lamb  Vegetables Main Course  Gluten Wheat Free 



350g/12oz Grated Potatoes

175g/6oz Fresh Spinach

1 Egg

Salt and Pepper

2 Shallots, grated

Pinch of Grated Nutmeg

12 Lamb Cutlets

25g/1oz Butter

6 tbsp Olive Oil




1. Melt the butter and 1 tbsp of the oil in a large frying pan. Add the cutlets and lightly fry for 1-2 minutes each side. Remove from the pan and set aside.


2. Bring a large pan of water to the boil, add the spinach and blanch for 3 minutes. Drain well then finely chop.


3. Squeeze the potatoes in a cloth, to remove the excess moisture then place in a bowl, and add the spinach, egg, shallots, salt, pepper and nutmeg and mix well.


4. Put the reserved lamb cutlets into the potato mixture, making sure each one is well coated. Remove and dust lightly flour.


3. Add the remaining oil to the frying pan and fry the cutlets in for 5-8 minutes on each side, or until golden brown. Remove from pan, drain on absorbent paper.



Serving Suggestions :

Accompaniments:           Cauliflower Braise

Dessert:                               Apricot Parfait






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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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