Coriandercrumbedlambcutlets Recipes

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.

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.

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.

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.

Steps:

• Preheat oven to 425°F. Mix buttermilk and ramps in small bowl. Mix flour, baking powder, salt, and pepper in processor. Add chilled butter to processor; using on/off turns, cut in butter until fine meal forms. Transfer flour mixture to medium bowl. Add buttermilk mixture; stir until dough forms. Turn dough out onto lightly floured work surface and press out to 7-inch round, about 1/2 inch thick. Using 2-inch-diameter biscuit cutter dipped in flour, cut out rounds. Gather dough scraps; press out to 1/2-inch thickness and cut out additional rounds. Transfer dough rounds to baking sheet. Brush biscuit tops with some of egg glaze. Sprinkle with cracked coriander seeds. Bake biscuits until golden brown, about 20 minutes. Cool on rack. Serve slightly warm or at room temperature.

Steps:

• Preheat oven to 450°F In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal.
• Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter.
• Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes. Serve warm.

Steps:

• Mash the potatoes along with the bread slices.
• (It is better to mash potatoes while they are still hot.) Add all the seasonings.
• Sauté the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough.
• Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water.
• Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties.
• Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides.
• Drain the cutlets on paper towels.
• Serve hot with'Mint Coriander Chutney' or ketchup.
• Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides.
• Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes.
• Turn, adding more oil as needed.
• Bake for another 15 minutes.

Steps:

• Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
• Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
• When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.