Recipe Ingredient
- 450g lamb cutlets
- 1 egg white, lightly beaten
- 50g breadcrumbs
- Marinade
- Salt and freshly ground black pepper
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tbsp olive oil
- Condiments
- 1 sweet corn cob, cut into 2cm thick rounds
- Freshly ground black pepper
- A handful mixed salad
- 80g fennel, diced
- 1 tbsp lemon juice
- 1 tbsp olive oil
Instructions
- Wash and dry lamb cutlets well. Blanch in hot water for 2-3 minutes, then drain and season with marinade. Drip in beaten egg white and roll in breadcrumbs. Pat the crumbs on firmly.
- Line a rack with greased aluminium foil and arrange the cutlets over. Grill over preheated oven at 200°C for 6-7 minutes each side.
- Grill sweet corn pieces for 8-10 minutes. Sprinkle with a dash of freshly ground black pepper. Toss salad leaves and fennel with a mixture of lemon and olive oil.
- Serve condiments with the grilled lamb cutlets.
