Macadamia Crumbed Lamb Cutlets with Beetroot Dip

Family favourite



5 white bread slices, crusts removed
1/2 cup macadamia nuts
1/2 cup plain flour
2 eggs
16 Lamb Cutlets, french trimmed
1/2 macadamia oil
fresh coriander, to serve
200g beetroot dip


1. Place bread and macadamia nuts in a food processor

2. Process until bread forms fine bread crumbs (the macadamias should sill be quite coarse)

3. Place mixture in a shallow bowl. Season with salt and pepper

4. Place flour on a large plate. Lightly beat eggs in a bowl. Using the palm of your hand, gently flatten the meat on each cutlet until about 1.5cm thick

5. Coat 1 cutlet in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture.

6. Place on a large baking ray lined with baking paper. Repeat process with remaining cutlets. Cover and refrigerate for 30mins

7. Heat half the oil in a large fry-pan over medium heat. Cook cutlets in batches, adding more oil when necessary, for 3 minutes each side or cooked to your liking

8. Transfer to a baking tray lined with paper towel to drain.

9. Place cutlets on a platter and sprinkle with coriander. Serve with beetroot dip.
Recipe Source: Taste

Recipe ID: 3263406