Crusted lamb cutlets and chilli kūmara

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

Crusted lamb cutlets and chilli kūmara


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


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 kūmara, garnished with coriander or parsley.

Chilli kūmara:
Combine kūmara 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 1280kj
Protein 20.6g
Total fat 7.2g
- saturated fat 2.9g
Carbohydrates 37.7g
- sugars 23.8g
Fibre 2.8g
Sodium 182mg

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