Methods and Directions
Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust
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
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