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Magic shake and bake crumbed lamb cutlets
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Easy golden crumbed lamb cutlets paired with vibrant spring salad.
Ingredients:
  • 415.00 ml panko breadcrumbs
  • 2 tsp onion powder
  • 62.50 ml finely chopped fresh coriander
  • 2 eggs, lightly beaten
  • 16 trimmed lamb cutlets
  • Olive oil spray
  • 150g snow peas, trimmed
  • 80g baby spinach
  • 1 avocado, chopped
  • 1 small red onion, thinly sliced
  • 150g tub roast tomato, feta, basil and cashew dip
  • Extra 36.40 gm extra virgin olive oil
  • 21.00 gm lemon juice, plus lemon wedges to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and line a large baking tray with baking paper.
  • In a large zip-top bag, mix breadcrumbs, onion powder, and coriander, then season. In a large bowl, combine egg and lamb, ensuring the lamb is coated. Transfer the lamb to the breadcrumb mixture in the bag, seal it, and shake until the lamb is fully coated.
  • Transfer the cutlets to the prepared tray and lightly coat them with oil. Bake in the oven for 30 minutes, flipping halfway through, until golden brown and fully cooked.
  • Place snow peas in a bowl and cover with boiling water. Let sit for 2 minutes, then drain and rinse under cold water. Thinly slice lengthwise and mix with spinach, avocado, and onion.
  • Mix dip with additional oil and lemon juice in a small serving bowl.
  • Present the cutlets alongside a fresh salad, zesty lemon wedges, and a delectable dip mixture.

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