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Lamb Parmigiana
Prep: 40 mins
Cook: 3 mins
Serves 4
Excellent source of iron
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IngredientsLamb
Zucchini with herbs
Parsley sauce
To serve
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Method |
Nutrition Information Per Serving
Serving size: 389g| Energy kJ (kcal) | 2840 (678) |
| Protein (g) | 39.2 |
| Fat (g) | 35.9 |
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Saturated (g)
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13.7 |
| Carbohydrate (g) | 44.5 |
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Sugars (g)
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6.1 |
| Sodium (mg) | 733 |
| Iron (mg) | 5.2 |
| Zinc (mg) | 4.2 |
| Vitamin B12 (ug) | 2.8 |
| Vitamin D (ug) | |
| Selenium (ug) | 11.2 |
- Use kitchen scissors to make small cuts around the edge of each piece of lamb so they don’t curl during cooking.
- To make lemon vinaigrette; place 3 tablespoons lemon juice and 1 teaspoon Dijon mustard in a bowl and season. Whisk in 6 tablespoons olive oil until emulsified. If vinaigrette is too tart, add extra salt or sweeten with a little honey.
- For crumbing use the wet-hand/dry-hand method. Use the same hand for dipping in the egg wash, and always use the other hand for coating the egg dunked lamb in the dry ingredients.
- For semi-dried tomatoes, cut small ripe Roma or cherry tomatoes into halves lengthwise and place on a shallow baking tray lined with baking paper. Drizzle over a dash of olive oil and season with salt and a little sugar. Place in the oven (150°C) for about 45 minutes until semi-dried. The tomatoes are now ready to eat or you can pack into a sterilised jar and cover with light-flavoured oil. Keep refrigerated for up to 2 weeks
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Serves: 6
Prep:
10 mins
Cook:
40 mins
Suitable Cuts: Lamb Rump, Loin Chops, Leg Steaks
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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
Place the flour, egg and breadcrumbs in three separate shallow bowls. Coat a piece of lamb in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs. Place on a baking tray and repeat with remaining pieces of lamb. Cover and place in the fridge while you prepare the zucchini.
Zucchini with herbs
Use a vegetable peeler to slice each zucchini into long thin strips, sprinkle over the herbs and dress with the vinaigrette. Toss gently and set aside.
Parsley sauce
Place the oil in a wide heavy-based saucepan over medium-low heat. Add the shallot and garlic and cook for 1 minute, stirring continuously. Pour in the wine and allow it to bubble up and reduce. Whisk in the butter and allow to melt, then stir in the parsley.
To serve
Heat a large frying pan over medium heat and add enough oil to cover the base. Once the oil is hot, add the lamb, cheese-side-up and cook for 3-4 minutes, turning once. If necessary cook in two batches. Drain on crumpled kitchen paper and season. Top crumbed lamb with the zucchini and semi-dried tomatoes and pour parsley sauce on top.