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.





Comments

Post a Comment

Popular posts from this blog

61. Penne Pasta - Basil Mushrooms Tomato sauce.

Image
Basil Mushroom Tomato Sauce Ingredients 1/2 Onions (finely chopped) 3 cloves garlic(finely chopped) 8 tomatoes (Blended) 8 oz Mushrooms (roughly chopped) 1 Tbsp Olive oil 1/2 Tsp Thyme 1 Tbsp Basil 1/2 Tsp Salt & Pepper Method 1. On a medium heat pan, add oil, onions, and garlic.  Stir and cook until tender. (While waiting, wash the mushrooms and put them in a big bowl, add olive oil, salt, and thyme. Mix well and roast them in the oven at 350 degrees Fahrenheit for 25-30 minutes or until done.) 2. Add basil, tomatoes and simmer for 10-15 minutes. 3. Stir in the roasted mushrooms and cook for 5 minutes. Optional: Add your favorite cheese. Serve. Penne Pasta. Ingredients 1lb Penne Pasta 1 Tbsp Salt 1 Tbsp Olive Oil Water (Enough to cover the pasta) Method 1. Boil the water in a big pot. 2. Add salt, olive oil and penne pasta. 3. Cook until al dente 4. Drain the pasta and mix with the sauce. Serve.
Read more

63. Ratatouille (Mixed Vegetables Stew)

Image
Ingredients 1 Tbsp Cooking Oil 2 Green Peppers ( Medium Diced) 3 Tomatoes ( Medium Diced) 2 Zucchini ( Peeled, Medium Diced) 1 Egg plants ( Peeled, Medium Diced) 1 Chopped Onions ( Small Diced) Stock (Enough to cover the vegetables) 1/2 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Rosemary leaves 1/2 Tsp Oregano 1/2 Tsp Parsley Method 1. On a medium heat pan, add cooking oil and onions. Cook until tender then add peppers, zuchinni, eggplants and sweat these vegetables. 2. Add tomatoes and fill up to level with stock. 3. Add salt, pepper, herbs and cook the vegetables until done. Serve. Bon Appetit!!
Read more

95. Quinoa, Beans, and Avocado

Image
This simple , nourishing dish brings together the natural goodness of quinoa, the heartiness of beans, and the creamy richness of avocado. It’s a favorite for Kenyans looking for something wholesome, filling, and packed with energy.   Perfect for lunch, meal prep, or a light dinner, this bowl combines local and global flavors in a healthy, satisfying way. Whether you're plant-based, training, or just eating clean, it’s a great option that doesn't compromise on taste. For Beans Ingredients 2 cups cooked beans (any variety: red kidney, yellow beans, njahi, or black beans) 1 medium red onion, chopped 2 cloves garlic, minced 1 large tomato, chopped 1 tablespoon vegetable oil salt to taste black pepper to taste ½ teaspoon curry powder (optional) chopped coriander or dhania for garnish method Heat oil in a frying pan or sufuria over medium heat. Add chopped onions and sauté until soft and slightly golden. Add garlic and cook for about one minute until fragrant. Add the chop...
Read more