Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust
0 made it | 0 reviews
Peter Kuruvita
- Sub Category Name
Food
Main Courses
Savory
- Recipe Source Name
Dilmah t-Series Recipes
- Festivities Name
Christmas
- Activities Name
Tea Inspired Lunch Corner
Ingredients
- 1 cup Macadamias
- 1 Lemon (Zest)
- 3 Slices of Whole Meal Bread (crustless)
- 1/2 Bunch Fresh Peppermint
- 1/2 teaspoon Organic Cinnamon Powder
- 1/4 teaspoon Clove Powder
- 1 tablespoon Dilmah Peppermint Cinnamon and Clove tea (crushed)
- 4 Lamb Cutlets (French trimmed)
- 2 tablespoons Dijon Mustard
Methods and Directions
- Blend macadamias, lemon zest, breadcrumbs and mint in a blender until fine and moist.
- Remove from the blender and mix through the dry spices and tea.
- Set aside for 2 hour to infuse.
- Seal the lamb cutlets quickly on an oiled frying pan, spread the mustard over one side, and coat with the macadamia crumb mixture.
- 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.
- Garnish with fresh vegetables and lamb jus.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 24/04/2024
Saved to Favorites
I Made It
You've made it: times
All cooks: