Lamb Cutlets with a Herb Crust
Ingredients
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1 tablespoons oil
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1 onion, finely chopped
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100 gram (4 ounce) fresh white breadcrumbs
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3 tablespoons Mint Herb
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8 boneless lamb cutlets or lamb chops, trimmed
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1 egg, beaten
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450 gram (1 pound) baby carrots, wiped
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1 packet Roast Onion Gravy
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a little oil to drizzle
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Heat the oil and fry the onion for 2 minutes. Stir in the breadcrumbs and Mint and fry for 1 minute. Season well and remove the mixture from the heat.
- 2 Tie the lamb cutlets into rounds and place them on a baking sheet. Stir the egg into the breadcrumb mixture and divide between the eight lamb cutlets. Drizzle with a little oil if you wish and cook in the oven for 15 minutes.
- 3 Meanwhile, steam the carrots for 10 minutes and make up the Roast Onion Gravy as directed on the packet. Serve the lamb cutlets with the carrots, gravy and your favourite potatoes.