Free Standard Delivery for orders over $150.

Lamb with Tonnato Sauce

Jump to Recipe Print Recipe

 

Lamb with Tonnato Sauce

Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.
Print Recipe Pin Recipe
Course Main Dish

Equipment

  • Food processor or similar,

Ingredients
  

Tonnato Sauce

  • 300g SIMON JOHNSON Mayonnaise
  • 2 tins Ortiz Yellow Fin Tuna (112g each) keep the oil
  • 4-5 Ortiz Anchovy Fillets, adjust to taste
  • 1 tbsp SIMON JOHNSON Salted Capers, rinsed
  • 1 tsp Tracklements Smooth Dijon Mustard
  • 1 garlic clove
  • 1 lemon, zested and juiced
  • pinch of Tasman Sea Salt
  • 2 tbsp JOSEPH First Run Extra Virgin Olive Oil 2026
  • cracked black pepper, to taste

Lamb Cutlet

  • 700g French lamb rack, approximately 8 cutlets
  • extra virgin olive oil to drizzle
  • Tasman Sea Salt, season to taste

Instructions
 

Tonnato Sauce

  • Add the following to a blender or food processor: mayonnaise, tuna with oil, anchovy fillets, capers, Dijon mustard, grated garlic, lemon zest and juice and sea salt
  • Blend ingredients until smooth
  • With the motor running, drizzle in a little olive oil until the sauce reaches a silky, spoonable consistency
  • Taste and adjust the seasoning with more lemon or pepper if needed, set aside

Lamb - served rare

  • Drizzle a little olive oil over the top of the lamb and season with a generous amount sea salt
  • Heat a heavy frying pan over high heat. Sear the lamb on all sides until deeply golden
  • Transfer to a preheated 200C oven and roast for approximately 20 minutes, or until the internal temperature reaches 52–55C for rare.
  • Rest the lamb for 10 minutes before slicing into individual cutlets

To Serve

  • Arrange the lamb cutlets on a serving plate, spoon over the tonnato sauce along with a sprinkle of black pepper before serving
Keyword #dinner, italian, tonnato_sauce

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes