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Mustard Crusted Lamb Cutlets
This dish is always a crowd pleaser whether you’re trying to impress friends or for a family barbecue our Vinofood Seeded Chardonnay Mustard is a match made in heaven with this lamb cutlet recipe.
Ingredients
- 16 lamb cutlets
- 300 grams Sourdough bread
- 80 grams Vinofood Seeded Chardonnay Mustard
- 1 cup Italian parsley
- 1 tbsp extra virgin olive oil
Instructions
- In a food processor combine the sourdough, mustard and parsley and blend until it resembles breadcrumbs.
- Gently press the bread crumb mixture onto both sides of the lamb cutlets.
- Pre-heat oven to 180°C (350°F/gas mark 4).
- Heat the oil in a fry pan.
- Pan fry cutlets on medium heat until both sides are golden brown.
- Place cutlets in an oven proof dish and finish cooking in oven a further 5 minutes or until cooked depending on the size of the cutlets.
