Wednesday, July 10, 2013


This would have to be one of the best recipes for lamb. You can enjoy eating coz’ it is tender like beef and it is also a good source of vitamin B12.

180g lamb cutlet, well-trimmed
5g parsley, chopped
50g breadcrumbs
20g butter melted
1 piece red bell pepper, seeded cut in half
1piece green bell pepper, seeded cut in half
60g eggplant, slice into 3
60g zucchini, slice into 3
¼ cup mint jelly
Salt and pepper

Lightly flatten the cutlet and season.

Coat all sides with herbs crust mixture of parsley, breadcrumbs and half of melted butter.

Pan-grill in the clarified butter on each side until done.

Season vegetables with salt and pepper and roast in the oven.

Serve with baked potatoes and roasted vegetables with mint jelly on the side.

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