Lamb cutlets are hands down a damn tasty feed. With the addition of macadamia nuts and black pepper, today’s Nutty Crust Lamb Cutlets make an already special meal even more delicious.
- 2 lamb cutlets per person
- 2 cups fresh breadcrumbs
- 3 tablespoons shredded parmesan cheese
- 1/2 cup macadamia nuts, crushed
- Chopped parsley
- Cracked black pepper
- Sea salt
- 60 grams melted butter
Trim the cutlets of any fat and prepare the coating by combining all the above ingredients except the butter. Dip the lamb cutlets into the melted butter and then into the crumb mixture.
Place onto a baking dish and bake at 180°C for 20 minutes until golden brown.
You can also steam your favourite vegetables to accompany the lamb cutlets and potatoes. The following vegetables are in season at the moment: Cauliflower, green beans, sugar snap peas, artichokes, corn, carrots and butternut pumpkin.
Mashed potatoes to accompany lamb cutlets
Peel and cube five large potatoes. Cover the potatoes and boil in a large saucepan until soft. Drain and add two teaspoons of butter or margarine and mash to remove all the lumps. Add a good handful of chopped continental parsley and season with salt and pepper. Stir to combine and serve with the lamb cutlets.
Lisa Haddon is a qualified home economist, food stylist, recipe developer and food consultant. She operates her own catering and event management business, Aussie Food Fairies, and has done for over 20 years.
If you have any questions about this recipe, you can email Lisa with your query.
Or visit the Beatty Avenue Post Office & General Store, 15 Beatty Avenue Armadale Victoria, to try Lisa’s cooking for yourself.