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Crumbed Lamb Cutlets with Winter Vegie Bake

William Meppem

Crumbed Lamb Cutlets with Winter Vegie Bake recipe, brought to you by MiNDFOOD.

Crumbed Lamb Cutlets with Winter Vegie Bake

Serves 4

4 large potatoes (500g)

1 small swede (250g)

1 small celeriac (300g)

salt, to season

white pepper, to season

1 large brown onion, halved lengthways

and thinly sliced

300ml pure cream

½ cup grated tasty cheese

2½ cups fresh white breadcrumbs

2 tbsp toasted pine nuts, finely chopped

2 tbsp parsley, finely chopped

½ cup buttermilk

12 frenched lamb cutlets

1 tbsp olive oil

1 bunch silver beet, finely shredded

1. Preheat oven to 180C. Lightly grease a 20cm square baking pan. Thinly slice potato, swede and celeriac. Spread a layer of potato, overlapping slightly, over the base of the pan. Sprinkle with a little salt and white pepper. Add a layer of swede, onion, potato and celeriac. Continue to layer with remaining vegetables. Pour cream over vegetables and sprinkle with cheese. Bake for 1 hour or until vegetables are tender when tested with a skewer. Stand for 10 minutes before cutting into serving pieces.

2. Meanwhile, combine breadcrumbs, pine nuts and parsley in a bowl. Pour buttermilk into a shallow dish. Coat cutlets with buttermilk, then breadcrumb mixture. Put on a large plate.

3. Heat 2 tsp oil in a frying pan over medium heat. When hot, add 6 cutlets and cook for 2–3 minutes or until golden. Turn and cook for a further 2–3 minutes or until golden. Transfer to a baking tray and put in oven. Cook remaining cutlets and transfer to tray. Bake for 5 minutes until cooked through or to your liking.

4. To cook silver beet, bring a saucepan of water to the boil. Add silver beet and cook for 1–2 minutes or until wilted. Drain.

5. Serve cutlets with vegie bake and steamed silver beet.

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