Vichy Carrots with Goats' Cheese and Mustard-Crusted Lamb and Onion Marmalade

Pan-seared lamb cutlets with a goat cheese crust served with sticky balsamic onion marmalade and tender glazed baby carrots.

Dinner Lamb Gourmet French Goat Cheese Carrots

Estimated Nutrition

Calories

1452.4

kcal / serving

1452.4 kcal total

Carbs

71.3g

per serving

71.3 g total

Fat

110.5g

per serving

110.5 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Demerara Sugar

CondimentsSauces

tbsp

tbsp

Dairy

for the carrots

for the lamb crust

for the onion marmalade

Liquids

Water

boiling splash

Meat

piece

Lamb Cutlet

NutsSeeds

tbsp

Thyme

fresh, chopped

OilsFats

tbsp

Olive Oil

Vegetables

piece

Carrot

baby carrots, trimmed and left whole

piece

Red Onion

chopped

Method

Stir in balsamic vinegar and cook for 5 minutes until thick and sticky.

Fry chopped onion and sugar in butter for 4 minutes until soft.

Sear lamb cutlets in olive oil in an ovenproof pan for one minute per side.

Mash mustard, butter, cheese, and thyme together and spread over the lamb.

Simmer carrot ingredients in a covered small pan for 8 minutes until tender.

Bake lamb for 7 minutes until the crust turns golden-brown.

Plate the onion marmalade, top with lamb, and serve with carrots.