Glazed car­rots with ap­ple and crumbed lamb cut­lets

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 30 min­utes Serves: 4 In­gre­di­ents 8 lamb cut­lets 2 tbsp flour 1 egg, lightly beaten 2 cups fresh bread­crumbs 2 bunches baby car­rots 4 crisp ap­ples, peeled, halved and quar­tered 2 tsp but­ter 2 tbsp chopped fresh pars­ley Salt and freshly ground black pep­per, to taste Method Set up the flour, beaten egg and bread­crumbs in sep­a­rate bowls on a work­ing ta­ble. Coat lamb cut­lets in flour, egg and then the bread­crumbs. Cook the cut­lets in a lit­tle oil un­til golden, and trans­fer to a bak­ing dish. Fin­ish off the cook­ing in the oven for 15 min­utes or un­til cut­lets are cooked through. Cook the car­rots in boil­ing wa­ter un­til ten­der. Saute the ap­ples with a lit­tle but­ter un­til golden. Add the car­rots, pars­ley, salt and pep­per. Toss well. Serve along­side lamb cut­lets.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.