Ingredients
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 3-4 large carrots, peeled, coarsely grated (to give 4 cups grated carrot)
- 150ml Massel vegetable liquid stock
- 3 eggs, beaten
- 1/2 cup (60g) grated cheddar cheese
- 2 tablespoons creme fraiche or light sour cream
- 2 tablespoons chopped coriander leaves, plus extra leaves to garnish
- 12 French-trimmed lamb cutlets
- 3 tablespoons sumac (see note)
- Lemon wedges, to serve
Method
- Step 1Preheat the oven to 180°C. Heat 2 tablespoons oil in a frypan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the carrot and cook for 15 minutes, stirring from time to time, until completely dry. Add the stock and cook for a further 2-3 minutes until all liquid has absorbed.
- Step 2Place mixture in a bowl and cool slightly. Stir in eggs, cheese, creme fraiche and coriander. Spread evenly in a greased 30cm x 20cm baking dish or 28cm ovenproof frypan, patting down well. Bake for 20 minutes until firm and top is golden.
- Step 3Meanwhile, season the lamb and coat in sumac. Heat remaining oil in a chargrill or large frypan over medium-high heat. Cook cutlets, in batches, for 2-3 minutes each side until brown but still pink in the centre.
- Step 4Cut rosti in wedges or spoon out of pan. Serve with the lamb, coriander and lemon.
- Low carb
- Low sugar
- Lower gi
Nutrition
2553 kj
Energy
44g
Fat Total
16g
Saturated Fat
5g
Fibre
46g
Protein
306mg
Cholesterol
449.03mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Sumac is a lemony spice from supermarkets and Middle Eastern shops.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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