adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Haloumi lamb cutlets with Greek potato parcels
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Juicy lamb cutlets coated in crispy haloumi crumb, perfect with baked potatoes.
Ingredients:
  • 750g baby potatoes, halved
  • 250g mixed baby tomatoes
  • 1 red onion, cut into wedges
  • 95g (1/2 cup) mixed marinated olives
  • 4 garlic cloves, bruised
  • 1 lemon, rind finely grated, halved
  • 8 sprigs fresh oregano
  • 100ml extra virgin olive oil
  • 125g day-old sourdough bread, torn
  • 75g haloumi, coarsely grated
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 12 French-trimmed lamb cutlets
  • Steamed green beans, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced, while microwaving the potatoes in a microwave-safe bowl on High for 5 minutes until just tender. Drain the liquid before moving on.
  • In a bowl, toss together potatoes, tomatoes, onion, olives, garlic, lemon rind, 1 tablespoon of lemon juice, 4 sprigs of oregano, and 2 tablespoons of oil. Season the mixture. Divide evenly among four squares of baking paper, then fold up the corners and twist them together. Secure with kitchen string, place on a baking tray, and bake for 20-25 minutes, or until the potatoes are tender.
  • Next, blend bread, haloumi, and the rest of the oregano until finely chopped and transfer to a plate. Spread flour on a separate plate and season it. Put the egg in a shallow bowl. Coat the lamb in flour, then egg, and finally the crumb mixture, ensuring an even coating by pressing gently.
  • In a large non-stick frying pan over medium heat, heat 2 tablespoons of oil. Cook 6 cutlets, turning occasionally, until cooked to your liking, about 6 minutes. Transfer to a plate, then repeat with the rest of the oil and cutlets. Serve with potato parcels, beans, and the remaining lemon.

Similar Recipes