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Kiwi Lamb Cutlets
We have added a delicious crunch to these cutlets, using oregano and paprika. Drizzled with a tart lemon vinaigrette and served with baby potatoes and leafy greens.
Prep: 20 mins
Cook: 6 mins
Serves 4
Good source of iron
Low Sodium
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IngredientsLamb
Lemon vinaigrette
To serve
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Method |
Nutrition Information Per Serving
Serving size: 441g| Energy kJ (kcal) | 2840 (678) |
| Protein (g) | 29.5 |
| Fat (g) | 40.4 |
| Saturated (g) | 8.2 |
| Carbohydrate (g) | 47.3 |
| Sugars (g) | 4.2 |
| Sodium (mg) | 278 |
| Iron (mg) | 3.1 |
| Zinc (mg) | 3.1 |
| Vitamin B12 (ug) | 1.3 |
| Vitamin D (ug) | NA |
| Selenium (ug) | 7.7 |
- If necessary, trim and discard excess fat from cutlets before crumbing.
- We cooked cutlets that were about 1.5-2cm thick.
- Lamb provides a boost of iron, perfect for your energy levels in today’s busy lifestyles.
- Experiment with different herbs in the crumb. Kawakawa (New Zealand bush basil), or mixed dried herbs would work well here.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
Lightly beat the egg and milk in a shallow bowl and season. Place the flour on a flat plate.Place 1/2 cup breadcrumbs on a flat plate and mix through the oregano. On a separate plate, mix the remaining breadcrumbs with the smoked paprika.
Dip a cutlet in the flour, dusting off excess, then dip in the egg and finally in the oregano breadcrumbs. Repeat with 5 more cutlets, then crumb the remaining 6 with the smoked paprika breadcrumb mix.
Heat a large frying pan over medium-low heat. Add the oil, and when hot, cook the crumbed cutlets, in batches, for 3 minutes on each side. Rest and drain on kitchen paper before serving.
If cooking on a BBQ flat plate, oil the crumb first before placing on the hot flat plate.
Lemon vinaigrette
Place the lemon juice and Dijon mustard in a bowl and season. Whisk in the olive oil until emulsified. If vinaigrette is too tart, add extra salt or sweeten with a little honey. Vinaigrette can be made in a screw top jar. Simply add all the ingredients, screw lid on tightly and shake to combine.To serve
Serve with boiled baby potatoes and a leafy green salad mixed with a few soft fresh herbs, such as chervil, flat-leaf parsley and sweet marjoram. Dress with the lemon vinaigrette.