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Lamb Cutlets With Parmesan, Olive And Rosemary Crust

Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Lamb Recipes,Recipes | 1 Comment

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Serves 4-6

Ingredients

  • 3/4 cup freshly grated Parmesan cheese
  • 1 1/2 cups fresh breadcrumbs
  • 1 tablespoon freshly chopped rosemary leaves
  • 12 lamb cutlets trimmed
  • 100g Black Olive paste
  • 1-2 eggs lightly whisked

 

Method

Combine parmesan, breadcrumbs and rosemary leaves in a bowl. Lightly spread cutlets with pate, dip in egg and then crumbs. Barbecue for 3-4 minutes on each side and leave to rest in warm place for 5 minutes before serving.

 

Method

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