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Crumbed lamb cutlets with pasta salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Whip up a family feast with crispy lamb cutlets and refreshing pasta salad.
Ingredients:
  • 200g dried mini penne pasta
  • 600g lamb cutlet
  • 57.50 gm vegetable oil
  • 1/2 x 120g packet roasted garlic & herb coating mix (we used McCormick brand)
  • 250g cherry tomatoes, quartered
  • 1 medium Lebanese cucumber, diced
  • 2 celery stalks, diced
  • 125g can corn kernels, drained
  • 64.38 gm French dressing
Instructions:
  • Boil pasta in a large pot of salted water according to package instructions until al dente. Drain well.
  • Flatten the lamb cutlets with a meat mallet until they are 1cm thick. Brush them with 1 tablespoon of oil, then press the coating mix over the cutlets.
  • In a large frying pan over medium-low heat, add 2 tablespoons of oil. Cook the lamb in batches for 2 to 3 minutes on each side for medium doneness, or until cooked to your liking. Cover to keep warm.
  • Combine tomato, cucumber, celery, corn, and dressing with the pasta, then toss everything together. Serve the cutlets with the pasta salad.

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