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The lamb was perfectly cooked with a golden crust and it was a nice medium rare in the middle. The coffee sauce went really well with the lamb and the mustardy crust on the lamb was nice and tasty. I served the roasted lamb in coffee sauce with some harissa roasted squash and some steamed green beans with a tahini and yogurt dressing.

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Ingredients requirements for Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:

1. Prepare Marinate Rub
2. Need 1 Tbsp Ground Coffee
3. Need 1 Tbsp of Sage and Onion Stuffing
4. Provide 6 Lamb Cutlets
5. Require for Salt and Black Pepper Seasoning
6. Give for Potatoes Ingredient
7. You need 4 Medium Sized Potatoes (peeled and cut into cubes)
8. Require 1 Tsp - Olive Oil
9. Get Handful - Fresh Rosemary and Thyme(chopped)
10. Get 3 of Garlic Cloves
11. You need - Bèarnise Sauce
12. Make ready 3 of Medium Sized Eggs(yolk only)
13. You need 1/2 Cup of White Wine Vinegar
14. Give 50 g - Butter(melted)
15. Give Handful Fresh Tarragon and Thyme(chopped)

I firmly believe that the whole idea of stuffing a large bird like a turkey is to help counteract the drying-out process during the cooking. Pork sausagemeat is an ideal ingredient for this because the fatty juices from the pork help to keep the flesh of the turkey moist. To make things easier, you can replace the pork Method. Heat the butter and oil, and cook the onion until softened.

Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce steps:

1. Prep the potatoes by combining all the ingredients(potatoes section). Season. Cook in a preheated oven at 220’C for 20 mins till crispy and golden. Meanwhile, marinate the lamb cutlets with rub ingredients, season and rest(room temp) fo 10 minutes.
2. Place the cutlets in a greased oven tray(little bit of butter or oil) drizzle a little oil on the cutlets. Cook in the oven for approximately 8-10mins at 180’C. Remove from oven and sear in a hot pan for 2 mins on each sides
3. To make the Bèarnise: Whisk the egg yolks with the vinegar and heat gently over light heat. Slowly add the melted butter until thoroughly mixed and coating consistency is achieved. Stir in the herbs and keep chilled till ready to serve.
4. Serving Suggestion

Stir in the breadcrumbs, sage and seasoning. Try it with your favourite roast from chicken, turkey and ham, duck, lamb, pork or beef. You will love the flavour after the meat juices are absorbed by the stuffing, nom nom nom. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Stir the remaining ingredients into the pan and mix well.

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