Name: Baked lamb schnitzel with celeriac slaw
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 4 x 150g lamb rump steaks, fat trimmed; 50g breadcrumbs; 20.00 ml finely chopped rosemary; 40g parmesan, finely grated; 2 eggs, lightly beaten; 35g plain flour; 100g green beans, blanched, sliced in half lengthways; 1 celeriac (see note), trimmed, peeled, sliced into matchsticks; 250.00 ml baby spinach, thinly sliced; 75g aioli; Juice of 1/2 lemon, plus wedges to serve

Baked lamb schnitzel with celeriac slaw

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Deliciously crispy lamb schnitzel for the whole family.

Ingredients:

4 x 150g lamb rump steaks, fat trimmed
50g breadcrumbs
20.00 ml finely chopped rosemary
40g parmesan, finely grated
2 eggs, lightly beaten
35g plain flour
100g green beans, blanched, sliced in half lengthways
1 celeriac (see note), trimmed, peeled, sliced into matchsticks
250.00 ml baby spinach, thinly sliced
75g aioli
Juice of 1/2 lemon, plus wedges to serve

Instructions:

Preheat the oven to 225oC. Tenderize the lamb by flattening it to 1.5cm thickness between 2 pieces of plastic wrap using a rolling pin. Mix panko, rosemary, and parmesan in a bowl. Prepare 3 separate bowls with eggs, flour, and the breadcrumb mixture. Coat the lamb first with flour, then dip in the egg, and finally coat with the crumbs. Transfer the lamb onto a baking paper-lined tray.
Bake for 20 minutes, turning halfway, until golden brown and cooked through.
Prepare the slaw by mixing together beans, celeriac, spinach, aioli, and lemon juice. Add seasoning, then serve alongside the schnitzel with lemon wedges on the side.

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