For the coleslaw, toss all ingredients in a large bowl. Adjust seasoning,
Preheat oven to 220 degrees C.
Roll lamb cutlets in polenta to give a generous coating.
Heat frypan to quite hot and add a little oil.
Place 6 cutlets in the pan and cook until brown, but by no means cook.
Transfer cutlets to an oven tray.
Repeat process with the remaining lamb cutlets.
Bake cutlets for 10 minutes in oven or until lamb is cooked the way you like.
Serve immediately.
Preheat oven to 350 degrees F.
Beat the egg in a bowl shallow
parsley, basil and cheese. Coat cutlets in flour dip into egg then
Preheat oven to 200c.
Sprinkle olive oil over the base of the baking dish.
Lay cutlets in the dish, rubbing them with the oil.
Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
If desired, serve on a bed of couscous with your favourite steamed vegetables.
his for dinner, I usually make the marinade and start the chicken soaking the
ook the shallots, garlic and cayenne pepper in half of the butter for 2
Preheat oven to 350\u00b0F. Line a roasting pan with foil.
Dust lamb cutlets and eggplant in flour, shaking off excess. Whisk together egg and milk. Combine breadcrumbs, pine nuts and chives. Dip lamb and eggplant in egg mixture then coat in breadcrumb mixture, pressing on firmly. Transfer to a plate and chill for 20 mins.
Place a sage leaf on each cutlet then wrap in prosciutto. Arrange cutlets and eggplant in prepared pan and lightly coat with olive oil. Bake for 15-20 mins, until golden and cooked to your liking.
y lamb and turn the heat up at the end, so that is the recipe
In a large saucepan, bring the milk and water to a boil on high heat.
Gradually stir in polenta. Reduce heat and simmer, stirring, 4-5 minutes, until polenta thickens slightly. Stir in parmesan and parsley and season to taste. Keep warm.
To make parsley oil, in a small bowl, whisk together all ingredients and season to taste.
Preheat grill on high. Brush cutlets and zucchini lightly with olive oil. Grill 2-3 minutes, turning once, until cooked to taste.
Serve polenta topped with lamb cutlets and zucchini. Drizzle with parsley oil.
Place the breadcrumbs, cumin, parsley and coriander
Preheat oven to 220d Celsius.
Toss together potatoes and garlic with a little olive oil, rosemary and seasoning in an oven tray.
Cook in oven for 15 mins, tossing regularly.
Mix together mustard, lemon and honey.
Then move the potatoes to one side and add chops.
Pour the mustard mixture over the top of the lamb chops and cook for about 8-10 mins, till done to your liking, turning once.
Serve with steamed beans or asparagus or perhaps a green salad.
Dip both sides of lamb cutlets into dukkah mix. Working in batches, sear cutlets in a large, oiled frying pan over medium high heat, then cook, turning, until cooked to desired doneness.
Serve cutlets drizzled with combined honey and molasses.
usually just put it in a dry skillet over med
pty the yoghurt into a large bowl, big enough to fit the cutlets
b>the marinating lamb doesn't leak.
Marinate for several hours, or overnight, in the
eheat oven to 325\u00b0F.
In a
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
Add the lamb cutlets, combine. Cover and refrigerate for one hour.
Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
Suggested to serve with a Greek salad and tzatziki for a complete meal.
>the canola oil in a pan, add the