Monday, September 01, 2008

More Lamb

Here's another lamb cutlet recipe. This one's easier than any of the others and, while it's not going to number 1, I'll be making it again.



Oat Crusted Lamb Cutlets
from 4 Ingredients by Kim McCosker and Rachael Bermingham








Serves 4
800g lamb cutlets
1 cup small oats
4 tablespoons parmesan cheese
2 eggs

Preheat oven to 190C. For the best result put oats through food processor or blender, then combine them with parmesan cheese. Dip cutlets in beaten egg, then oat mixture to coat. Place on alfoil in a baking tray. Bake for 30 minutes or until golden brown.



4 comments:

Iris Flavia said...

Sweet pic! (the second one!)
Hmm. Dunno, had lamb only at the Indian Restaurant so far and am always careful, too. Tends to taste rather bitter over here.

My boyfriend made kidney today. Couldn´t give it a try though... Goosebumps...

Lion is on the way :-)

Claire said...

Ha! And it looks like #2 likes it, too. So cute.

Sam Marshall said...

Looks so delicious!!!!

Red Dirt Mummy said...

Ewwww... yuk to the kidney, Iris!

Yeah, she loved it Claire. She polished off two cutlets and then wanted the "handle" from mine to gnaw on :)

Thanks, Sam.