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.
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IngredientsLamb
Lemon vinaigrette
To serve
|
Method |
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 |
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.