Coriander Crumbled Lamb Cutlets Food

SPICY LAMB CUTLETS WITH CRISPY CORIANDER POTATOES

Steps:

• These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour
• Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
• Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.
• Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
• While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.
• Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.
• Tip: These tasty coriander potatoes are also great with pork chops or chicken.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

LAMB CUTLETS WITH RED LENTILS, GINGER, CORIANDER AND MINT

Steps:

• To Cooks the lentils:.
• Heat oil in saucepan.
• Fry onion, garlic and all the spices until onion is soft.
• Add lentils and water and bring to boil.
• Reduce heat and simmer for 30-40 minutes. Stir occasionally until lentils start to "mush".
• Add more water if necessary.
• Remove from heat and stir through mint and coriander leaves.
• To Cook Lamb:.
• Place cutlets in dish. Mix curry, mint, yoghurt, brown sugar and pout over lamb.
• Marinate lamb for 2 hours or overnight.
• Preheat oven to 220 degrees celcius and bake cutlets for 15-20 minutes (medium to welldone).
• To Serve:.
• Spoon lentils into centre of plate and top with lamb cutlets with a dollop of extra yoghurt, spinach leaves and mint on top.

CORIANDER-CRUSTED LAMB CHOPS

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.

CRUMBED LAMB CUTLETS

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.