Tipover day – Hump day – all downhill from here – It’s Wednesday 🤗
I’m keeping it classic tonight, amazing Lamb cutlets from Market Porter, with Boulanger potatoes, mange tout and baby carrots.
First step is to marinate the lamb in olive oil, rosemary and crushed garlic, salt and pepper.
For the potatoes, peel and finely slice 2 medium onions, and 2 large potatoes, in a buttered ovenproof dish layer up the onion and potato with salt, pepper and thyme in between and the top layer be Potato- pour 200 ml of chicken stock over the mix and sprinkle grated Parmesan and dot with butter and into a preheated oven for an hour to 90 minutes till,they are cooked through and golden on top – if it’s browning too quickly, cover with foil.
Whilst this is cooking, halve your baby carrots longways and pop,them into the Thermomix basket to boil and the mange tout into the varoma basket – first the carrots on heat varoma, 5 mins at speed 1, then after the 5 mins is up add the varoma basket with the mangebtout and cook again on heat varoma, for another 5 minutes speed 1 – Veg done…
When the carrots are on, put the griddle onto heat up and cook the lamb cutlets to your taste, we like it very pink. Let the cutlets rest for 5-10 minutes before serving.
I’m serving with a spoon of mint sauce, no gravy.