Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

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Peter Kuruvita

  • Sub Category Name
    Main Courses
    Savory
  • Recipe Source Name
    Dilmah t-Series Recipes
  • Festivities Name
    Christmas
  • Activities Name
    Tea Inspired Lunch Corner

Ingredients

Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

·         1 cup Macadamias

·         1 Lemon (Zest)

·         3 Slices of Whole Meal Bread (crustless)

·         1/2 Bunch Fresh Peppermint

·         1/2 teaspoon Organic Cinnamon Powder

·         ¼ teaspoon Clove Powder

·         1 tablespoon Dilmah Peppermint Cinnamon and Clove tea (crushed)

·         4 Lamb Cutlets (French trimmed)

·         2 tablespoons Dijon Mustard

Methods and Directions

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

ALL RIGHTS RESERVED © 2019 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 17/10/2019