Recipe of Perfect Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce

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Eggs, you might be amazed to learn, are fantastic at combating depression. Just make sure that you do not toss the yolk. When you wish to cheer yourself up, the yolk is the most essential part of the egg. Eggs, specifically the egg yolks, are rich in B vitamins. The B vitamin family can be terrific for elevating your mood. This is because they improve the function of your brain's neural transmitters (the parts of the brain that tell you how to feel). Try eating a few eggs to feel better!

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We hope you got insight from reading it, now let's go back to coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce recipe. To cook coffee and sage+onion stuffing rub-marinated lamb cutlets with herby potatoes and bèarnise sauce you only need 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Coffee and Sage+Onion Stuffing Rub-Marinated Lamb Cutlets with Herby Potatoes and Bèarnise Sauce:

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

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

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.

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