This is a quick and easy dish to prepare if the Harissa spread is already prepared. The crumbs are formed in a food processor (Recipe for the bread on p85 from LMITK). This delicious lamb serves well with roasted veggies!
Method
Dip the cutlets into beaten egg
Coat the cutlets generously with breadcrumbs, pressing crumbs firmly over meat
Once they are coated, place the cutlets in the refrigerator
Allow the oven to reach 185 -200C
Bake the cutlets until it is just cooked. Time will depend on whether you like them rare/medium rare. Allow approx. 15mins depending on their size and quantity.
While oven is on, throw a handful of hazelnuts in and allow these to change colour slightly.
Sprinkle hazelnuts over cutlets, and for extra flavour and texture, add a few sultanas, along with coriander leaves, mint, or finely chopped spring onions.
Serve
I served this dish with my Middle Eastern Cauliflower Rice found on page 64, as well as my Harissa spread found on the blog. Alternatively, roasted sweet potatoes or roasted fennel will be delicious!
