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Crumbed Lamb Cutlets with Warm Green Vegetables

Family Favourite Lamb Dinner

4

Serves

40 mins

Prep Time

10 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

These crumbed lamb cutlets are the perfect addition to a summer's day picnic or, served with the warm green vegetables, are a wonderful meal in their own right. The basil leaves under the golden crumb add a delicious texture and freshness to the cutlets. After you've tried one of these cutlets, we're confident they'll become a staple on your summer menu!

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Lamb,

Lunch,

Dinner,

National Lamb Day,

Ingredients

Lamb

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12 Quality Mark lamb cutlets

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24, small basil leaves

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1 cup breadcrumbs

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1/4 cup, finely grated parmesan cheese

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1/4 cup flour, wheat, white

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1, lightly beaten with a little milk egg, chicken, white & yolk, raw

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2 tbsp olive oil

Herb vinaigrette

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6 tbsp olive oil

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3 tbsp lemon juice

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1 tsp dijon mustard

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1 tsp, liquid honey honey

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3 tbsp flat-leaf parsley

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Green vegetables

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16, spears, sliced in half on diagonal asparagus

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250g snow peas

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2 cups pea, green, frozen, boiled, drained, no salt added

Method

To Make Lamb

To Make Vinaigrette

To Serve

1

Trim most of the fat from the lamb cutlets.

2

Rub cutlets with a little oil.

3

Press a basil leaf on to the meat on both sides of cutlets.

4

Mix the breadcrumbs and Parmesan cheese together and place on a large plate and the flour on another.

5

Place egg mixture in a shallow bowl.

6

Dip the cutlets in the flour dusting off any excess, then the egg and finally in the breadcrumbs, pressing them down so the cutlets are well coated.

7

Place on a tray and cover. Refrigerate lamb cutlets if you are not cooking them within 20 minutes.

More info

Nutrition Information per Serving (383g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2904 (693)kJ

Protein

34.5g

Total Fat

47g

Saturated Fat

10.4g

Carbs

31.7g

Sugars

7.1g

Sodium

370mg

Iron*

5.6mg

* Percentage of recommended daily intake (Aust/NZ)

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