101. Roasted Lamb Cutlets with Roasted Potatoes and Caramelized Onions






In Kenyan households, roasting meat is a beloved tradition during holidays and weekends. Lamb cutlets, known for their tenderness and rich flavor, are seasoned with simple ingredients that bring out the best in the meat. This version uses butter, garlic, rosemary, salt, and pepper for depth and aroma. It is served with oven-baked medium round potatoes and a topping of sweet, slow-cooked onions for a well-rounded meal.




Ingredients:

For the lamb cutlets:

  • 8 lamb cutlets (also called lamb chops)

  • 3 tablespoons unsalted butter (softened or melted)

  • 4 cloves garlic, finely minced

  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

For the potatoes:

  • 8 medium round potatoes (cleaned and halved or quartered)

  • 2 tablespoons oil or melted butter

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried herbs (optional, e.g., thyme or oregano)

For the caramelized onions:

  • 2 large onions, thinly sliced

  • 1 tablespoon butter or

  • 1 tablespoon cooking oil

  • Pinch of salt

Method and Instructions:

  1. Wash the cutlets and pat them dry. In a bowl, combine butter, garlic, rosemary, salt, and pepper. Rub the mixture onto the lamb pieces evenly and let the meat rest at room temperature for 30 minutes.

  2. Prepare the potatoes by cutting them into halves or quarters. Toss them in oil or butter, season with salt, pepper, and optional herbs. Place them on a baking sheet in a single layer.

  3. Preheat the oven to 200°C (390°F). Bake the potatoes for 40 minutes, turning them halfway through so they cook evenly and become golden on the outside.

  4. Place the seasoned cutlets on a foil-lined tray or rack. Roast in the same oven for 15 to 20 minutes. Turn once during cooking. Use the broil setting for the last 2 minutes if you want a slightly charred surface. You can also pan-fry the lamb.

  5. Heat butter and oil in a frying pan over low heat. Add the onions and a pinch of salt. Cook slowly while stirring for 15 to 20 minutes. Add sugar and continue stirring until the onions are soft and golden brown.

  6. Allow the lamb to rest for 5 minutes after roasting. Serve alongside the golden potatoes and spoon caramelized onions on top of the lamb or on the side.





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