Serves: 2Delicious, juicy lamb cutlets with a beautiful tomato and parmesan crumb, served with a delicious fresh winter salad.
1 lamb rack
⅓ bag Pepper and Me Parmigiana Crumb
½ cup flour
1 cup cooked israeli couscous
2 tbl diced red onion
2 tbl sundried tomatoes sliced
2 tbl diced capsicum
1 tbl preserved lemon chopped very finely
Handful baby spinach sliced
Bit of basil and mint if you like
Slug of olive oil, drizzle of lemon and pinch of man grind to dress
Take the lamb rack and slice into cutlets, in between each bone. Lay them flat on a piece of gladwrap and pop another piece of glad wrap over the top. Eat the cutlets genty with a rolling pin to flatten slightly creating more surface area.
Pop your flour into one bowl, egg (beaten) in another and crumb in one more. Then crumb the cutlets by well coating them in the flour, then egg, then the parmigiana crumb.
Pan fry each cutlet till golden, in a very well oiled pan! Really only 45 seconds each side.
Mix all salad ingredients together, and serve with the lamb cutlets and some Pepper and Me tzatziki dip mix made up as per packet instructions.
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