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

  • 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 © 2020 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 28/03/2020