Grilled Herbed Lamb Cutlets


450g lamb cutlets
1 egg white, lightly beaten
50g breadcrumbs


Salt and freshly ground black pepper
1 tsp dried rosemary
1 tsp dried oregano
1 tbsp olive oil


1 sweet corn cob, cut into 2cm thick rounds
Freshly ground black pepper
A handful mixed salad
80g fennel, diced
1 tbsp lemon juice
1 tbsp olive oil


Wash and dry lamb cutlets well. Blanch in hot water for 2-3 minutes, then drain and season with marinade. Drip in beaten egg white and roll in breadcrumbs. Pat the crumbs on firmly.

Line a rack with greased aluminium foil and arrange the cutlets over. Grill over preheated oven at 200°C for 6-7 minutes each side.

Grill sweet corn pieces for 8-10 minutes. Sprinkle with a dash of freshly ground black pepper. Toss salad leaves and fennel with a mixture of lemon and olive oil.

Serve condiments with the grilled lamb cutlets.

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