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Indian lamb cutlets
Wednesday, 22 February 2017 - 12:47 | Views - 859
Ingredients
50g Parmesan
1 tbsp curry powder (we used Schwartz Mild Curry Powder)
4 lamb cutlet
1 tbsp olive oil
tomato
chutney, to serve
Prep: 5 MINS
Cook: 10 MINS
Method
1)Heat oven to 200C/fan 180C/gas 6.
50g Parmesan
1 tbsp curry powder (we used Schwartz Mild Curry Powder)
4 lamb cutlet
1 tbsp olive oil
tomato
chutney, to serve
Prep: 5 MINS
Cook: 10 MINS
Method
1)Heat oven to 200C/fan 180C/gas 6.
Mix the parmesan and curry powder together.
Season the lamb, then press the meat into the cheese mix to coat.
Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
2)Transfer to the oven for 5 mins for medium, or longer for well done.
Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.
Season the lamb, then press the meat into the cheese mix to coat.
Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
2)Transfer to the oven for 5 mins for medium, or longer for well done.
Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.
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