Savory Roast lamb cutlets Infused with Dilmah Peppermint Cinnamon and Clove tea
Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust
1 cup Macadamias
1 Lemon (Zest)
3 sticks of Whole Meal Bread (crustless)
½ Bunch Fresh Peppermint
½ tsp Organic Cinnamon Powder
¼ tsp Clove Powder
1 tbsp Dilmah Peppermint Cinnamon and Clove tea (crushed)
4 Lamb Cutlets (French trimmed)
2 tbsp Dijon Mustard
Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust
1
Blend macadamias, lemon zest, breadcrumbs and mint in a blender until fine and moist.
2
Remove from the blender and mix through the dry spices and tea.
3
Set aside for 2 hour to infuse.
4
Seal the lamb cutlets quickly on an oiled frying pan, spread the mustard over one side, and coat with the macadamia crumb mixture.
5
Place in the oven for 4-6 minutes or until they are cooked to your liking. Remove and allow to rest in a warm place for 5 minutes.
6
Garnish with fresh vegetables and lamb jus.
Ingredients
Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust
1 cup Macadamias
1 Lemon (Zest)
3 sticks of Whole Meal Bread (crustless)
½ Bunch Fresh Peppermint
½ tsp Organic Cinnamon Powder
¼ tsp Clove Powder
1 tbsp Dilmah Peppermint Cinnamon and Clove tea (crushed)
4 Lamb Cutlets (French trimmed)
2 tbsp Dijon Mustard