Curried Lamb Cutlets with Tomatoes and Green Sauce

Flavorful marinated lamb cutlets served with slow-roasted tomatoes, a zesty green herb sauce, and toasted almond slivers.

Dinner Lamb Herbs Curry Roasted Tomatoes

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

16.2g

per serving

64.8 g total

Fat

64.5g

per serving

258.1 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Brown Sugar

CondimentsSauces

tbsp

tsp

tsp

Dairy

Fruits

piece

Lemon

juice only

Meat

piece

Lamb Cutlet

NutsSeeds

1.5

tsp

Garam Masala

tsp

Turmeric

ground

0.5

tsp

Chili Powder

tsp

Fennel Seed

0.5

tsp

Cumin Seed

0.5

tsp

Coriander Seed

pods

Cardamom

seeds removed

clove

Garlic

grated

tsp

Salt

0.5

tsp

Salt

tbsp

Tarragon

fresh, chopped

tbsp

Coriander

fresh, chopped

tbsp

Curly Parsley

chopped

Almond

toasted slivered

OilsFats

tbsp

Olive Oil

tbsp

Olive Oil

average of 4-6 tbsp

Vegetables

piece

Plum Tomato

Method

Grind spices, garlic, salt, oil and lemon juice to a paste in a mortar.

Serve tomatoes topped with green sauce alongside lamb and almonds.

Rub paste over lamb and chill for at least one hour.

Mix herb sauce ingredients in a bowl.

Rest the lamb.

Sear lamb cutlets in a hot pan with butter and oil until cooked.

Roast tomatoes for 1 to 2 hours until nearly dry.

Place tomatoes on tray, topping each with butter, vinegar, sugar, and seasoning.

Preheat oven to 100°C and line a baking tray.