CORIANDER CRUMBED LAMB CUTLETS
Make and share this Coriander Crumbed Lamb Cutlets recipe from Food.com.
Provided by Jewelies
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
- Season with salt and pepper and mix well.
- Place milk and eggs in another shallow bowl and beat together lightly.
- Place the flour in a third bowl shallow bowl.
- Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
- Press each cutlet into the breadcrumb mixture.
- Heat 2 tablespoons of the oil in a large frypan over medium heat.
- When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
- Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
- Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.
Nutrition Facts : Calories 614, Fat 32.5, SaturatedFat 5.3, Cholesterol 48.5, Sodium 503.8, Carbohydrate 66.6, Fiber 3.9, Sugar 4.8, Protein 13.5
CORIANDER CRUMBLED LAMB CUTLETS
Steps:
- Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs. Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.
- In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets.
HERBED LAMB CUTLETS WITH ROASTED VEGETABLES
A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
- Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
- Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
- Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.
Nutrition Facts : Calories 429 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
POLENTA CRUSTED LAMB CUTLETS
Make and share this Polenta Crusted Lamb Cutlets recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220 degrees C.
- Roll lamb cutlets in polenta to give a generous coating.
- Heat frypan to quite hot and add a little oil.
- Place 6 cutlets in the pan and cook until brown, but by no means cook.
- Transfer cutlets to an oven tray.
- Repeat process with the remaining lamb cutlets.
- Bake cutlets for 10 minutes in oven or until lamb is cooked the way you like.
- Serve immediately.
Nutrition Facts : Calories 120.7, Fat 1.2, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 25.6, Fiber 2.4, Sugar 0.2, Protein 2.7
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