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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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