Coriandercrumbedlambcutlets Recipes

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CORIANDER CRUMBED LAMB CUTLETS



Coriander Crumbed Lamb Cutlets image

Make and share this Coriander Crumbed Lamb Cutlets recipe from Food.com.

Provided by Jewelies

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

60 g fresh breadcrumbs
1/2 teaspoon ground cumin
1/4 cup flat leaf parsley, chopped
1 tablespoon coriander leaves, chopped
60 ml milk
1 egg
75 g plain flour
12 french-trimmed lamb cutlets
125 ml olive oil
1 red chile, thinly sliced
lemon wedge, to serve

Steps:

  • Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
  • Season with salt and pepper and mix well.
  • Place milk and eggs in another shallow bowl and beat together lightly.
  • Place the flour in a third bowl shallow bowl.
  • Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
  • Press each cutlet into the breadcrumb mixture.
  • Heat 2 tablespoons of the oil in a large frypan over medium heat.
  • When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
  • Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
  • Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.

Nutrition Facts : Calories 614, Fat 32.5, SaturatedFat 5.3, Cholesterol 48.5, Sodium 503.8, Carbohydrate 66.6, Fiber 3.9, Sugar 4.8, Protein 13.5

CORIANDER CRUMBLED LAMB CUTLETS



Coriander Crumbled Lamb Cutlets image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 12 cutlets

Number Of Ingredients 16

1 cup all-purpose flour
3 tablespoons milk
2 eggs
2 cups fresh breadcrumbs
1 large handful fresh flat-leaf parsley, chopped
2 tablespoons finely chopped fresh cilantro
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
Sea salt and freshly cracked black pepper
12 French-trimmed lamb cutlets or rib chops
1/2 cup olive oil
Herbed yoghurt, for service, recipe follows
4 ounces or (1/2 cup) thick Greek yoghurt
1 teaspoon finely grated lemon zest
1 Tablespoon finely chopped fresh flat-leaf or Italian parsley leaves
2 tablespoon finely chopped fresh cilantro leaves

Steps:

  • Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs. Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.
  • In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets.

MARINATED LAMB CUTLETS



Marinated Lamb Cutlets image

Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.

Provided by Fairy Nuff

Categories     Lunch/Snacks

Time 20m

Yield 12 cutlets, 4 serving(s)

Number Of Ingredients 6

1/2 cup barbecue sauce
1/4 cup red wine
1 tablespoon fresh rosemary, chopped
1 onion, thinly sliced
2 garlic cloves, thinly sliced
12 lamb cutlets

Steps:

  • Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
  • Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
  • Season with pepper and garnish with chopped parsley.

Nutrition Facts : Calories 50.3, Fat 0.6, SaturatedFat 0.1, Sodium 256.5, Carbohydrate 7.8, Fiber 0.8, Sugar 2.5, Protein 0.9

CRUMBED LAMB CUTLETS



Crumbed Lamb Cutlets image

My mother has always done cutlets on a baking tray in the oven and they come out So tender and delicious

Provided by tassiekathy

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 3

12 lamb cutlets
2 eggs
2 cups packaged seasoned stuffing mix

Steps:

  • break egg into a bowl and whisk.
  • Dip cutlets into egg to coat.
  • coast cutlets in dry stuffing mix as you would to bread them.
  • place on a baking tray and cook at 350F for approx 40 minutes or until golden.
  • DO NOT turn them over.

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