Crumbed Lamb Cutlets
Medium
< 1 Hour
Serves 4
Crumbed Lamb Cutlets
Ingredients
Method
Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters appear in the surface of the rice. Stand covered for 5 minutes.
Heat oil in a non stick frying pan over medium-low heat. Add the onions, cook stirring often for 15 minutes until soft. Stir in the cumin and paprika, cook stirring for 1 minute. Add the sugar, cook for a further 10 minutes or until light golden. Stir into the rice with the parsley. Season.
Meanwhile, preheat oven to 170°C fan forced. Coat the cutlets in the flour, egg and breadcrumbs, pressing breadcrumbs on well with your fingertips. Heat the oil in a non-stick frying pan over medium heat until hot. Cook the cutlets in batches for 4 minutes on each side. Transfer to a baking tray and place in the oven for 6 minutes for medium or until cooked to your liking. Serve with sweet onion rice, gravy and lemon.
Tip If time permits allow the crumbed cutlets to stand in the fridge for 30 minutes before cooking, this helps prevent the crumbs from falling off during cooking.
More Like This
< 30 Enjoy tasty lamb and feta meatballs in just 30 minutes! This simple recipe is a great lunch or dinner idea for those with little time to prepare and cook.
Spiced Lamb Tagine
< 1hr Try out this spiced lamb tagine with basmati rice recipe for your next lunch or dinner! This delicious dish is easy to make and is full of flavour.
Lamb Biryani
5min Enjoy Indian cuisine at home with this delicious lamb biryani recipe! This dish only takes 15 minutes to prepare and cook, perfect for a quick meal idea.
Crumbed Lamb Cutlets
Medium
< 1 Hour
Serves 4
Ingredients
Method
Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters appear in the surface of the rice. Stand covered for 5 minutes.
Heat oil in a non stick frying pan over medium-low heat. Add the onions, cook stirring often for 15 minutes until soft. Stir in the cumin and paprika, cook stirring for 1 minute. Add the sugar, cook for a further 10 minutes or until light golden. Stir into the rice with the parsley. Season.
Meanwhile, preheat oven to 170°C fan forced. Coat the cutlets in the flour, egg and breadcrumbs, pressing breadcrumbs on well with your fingertips. Heat the oil in a non-stick frying pan over medium heat until hot. Cook the cutlets in batches for 4 minutes on each side. Transfer to a baking tray and place in the oven for 6 minutes for medium or until cooked to your liking. Serve with sweet onion rice, gravy and lemon.
Tip If time permits allow the crumbed cutlets to stand in the fridge for 30 minutes before cooking, this helps prevent the crumbs from falling off during cooking.