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Sunday, 23 January 2011

Mint and Parmessan Crusted Lamb Cutlets

Try this for an entree, simple and tasty. Its seems like heaps of oil but there will be almost as much left.

4 lamb cutlets
1 cup polenta (or semolina)
1/2 cup Parmesan cheese (from a microplane)
3 tbs chopped mint
Rind from 1 lemon
Salt and pepper
1 egg
2 tbs butter
1 tbs olive oil

Combine polenta, cheese, mint, rind, salt and pepper. Beat the egg. Dip the lamb in egg then coat in mixture. Melt the butter over a medium heat until it foams then add the oil. Add the cutlets cooking until golden on each side, it should medium in the middle.

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