Marinade: Salt and freshly ground black pepper 1 tsp dried rosemary 1 tsp dried oregano 1 tbsp olive oil
Condiments: 1 sweet corn cob, cut into 2cm thick rounds Freshly ground black pepper A handful mixed salad 80g fennel, diced 1 tbsp lemon juice 1 tbsp olive oil
Method: Wash and dry lamb cutlets well. Blanch in hot water for 2-3 minutes, then drain and season with marinade. Drip in beaten egg white and roll in breadcrumbs. Pat the crumbs on firmly.
Line a rack with greased aluminium foil and arrange the cutlets over. Grill over preheated oven at 200°C for 6-7 minutes each side.
Grill sweet corn pieces for 8-10 minutes. Sprinkle with a dash of freshly ground black pepper. Toss salad leaves and fennel with a mixture of lemon and olive oil.
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