Crusted lamb cutlets and chilli kumara

Use as part of a tapas selection or double this recipe for a tasty family dish.

Crusted lamb cutlets and chilli kumara

Ingredients

Serves 4

Crusted lamb cutlets:
1 lamb rack [8 cutlets]
½ cup panko crumbs
¼ cup sage and onion marmalade, or onion marmalade
1 egg, beaten
4 sprigs coriander or parsley

Chilli kumara:
400g kumara, peeled, diced, boiled and mashed
½ cup Thai chilli relish

Method

Crusted lamb cutlets:
Preheat oven to 180˚C.
Mix crumbs, chutney and egg together and press onto the lamb racks.
Place in preheated oven and cook for 20-30 minutes (depending on size of rack, 20 minutes for pink, 30 minutes for well done.)
Remove from oven and rest for 10 minutes.
Carve, and serve with chilli kumara, garnished with coriander or parsley.

Chilli kumara:
Combine kumara and relish together. Serve warm.

For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1317kj
Protein 21g
Total fat 6,7g
- saturated fat 2.5g
Carbohydrates 41g
- sugars 25g
Fibre 4.5g
Sodium 1112mg

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