Barbecue lamb cutlets with Mediterranean vegetables, garlic mayonnaise and kipfler potatoes in duck fat
Mark Maric
INGREDIENTS
8 cooked kipfler potatoes, skin left on
16 lamb cutlets, French trimmed
2 tablespoons duck fat
salt and pepper
1 red onion, finely sliced
1 red capsicum, quartered
1 large zucchini, cut into slices
1 bunch asparagus
100g oven dried tomatoes
150ml extra virgin olive oil
50ml red wine vinegar
1 large handful rocket
½ bunch flat leaf parsley, picked
lemon wedges, to serve
Garlic mayonnaise
2 egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 cloves garlic, crushed
pinch salt
300ml canola oil
100ml olive oil
METHOD
Bring potatoes to the boil in salted water; simmer until just cooked. Allow to cool. Cut into strips on an angle 2cm thick.
Preheat grill.
Place egg yolks, mustard, lemon juice, garlic and a pinch of salt in a medium bowl and whisk until smooth. Very slowly add oil, whisking until oil is incorporated and mayonnaise is thick.
Oil and season cutlets on a plate, place on grill and cook until lamb is medium-rare. Remove and allow to stand.
Place kipflers in a bowl of duck fat and season, place on grill plate and cook until crispy and golden brown.
Cook onions on the grill with capsicum, zucchini and asparagus. Place into a large bowl with oven-dried tomatoes and allow to cool slightly. Add warm potatoes, olive oil and red wine vinegar and season. Add rocket and parsley and gently mix ingredients together.
To serve, place salad on a plate with 4 cutlets, a tablespoon of garlic mayonnaise and a wedge of lemon.
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