Out Of Practice

I made these really simple and completely scrummy Lamb Meatball Baguettes for dinner a couple of weeks ago. They were seriously delicious and, even though I wasn't blogging at the time, I snapped off a couple of shots of the finished product. Hubby was so impressed he went back for seconds, as did Offspring #1.

Now do you think I can find the darn recipe? The answer to that would be a big fat NO! And it's the sauce that makes this totally fab and I totally can't remember what went into it. I guess I'll have to have a proper look tomorrow and see what I can turn up. Meanwhile, if any of you know which magazine it came from I'd sure appreciate a hint or two.

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.