Gooooood evening ladies and gentlemen I hope you're having a wonderful day it's night time here in the land down under but we're all settled after a wonderful nights dinner of Lamb cutlets! These bad boys have gotten quite expensive these days and are trading at $4 per cutlet so they're not a meal we have often.
But as you can see from the image even Bella our golden retriever wants in on tonight's dinner. Sadly there won't be anything for her other than the bones which she enjoys eating anyway.
First things first it's time to make our special home made crumb coating which consists of bread crumbs, salt, pepper, oregano, thyme, rosemary, garlic and we even throw in some garlic powder to give it an extra flavoursome punch.
Little miss has become quite the expert in the kitchen these days and can breeze through most of it with ease and doesn't even need her eyes open!
So once that's all done and mixed through we're ready to go to the next stage which is coating our lamb cutlets in our breadcrumb mix. As you can see here we have 3 large 700gm eggs beaten and ready to go. We also have roughly a cup of flour.
So there is a bit of a method here, you need to coat the lamb cutlets in flour first to soak up any of the dampness and excess blood. This ensures when we move to the next step of dunking them in the egg the egg coats and sticks to the meat. Otherwise what happens is the egg falls off and when you move to the next step of placing them into the crumb mix you won't get an even coat all over the lamb.
Trust me no one likes a half coated lamb cutlet, the crumbs also act as an insulator for when cooking. Enabling the meat to cook softly throughout and you get a lovely crispy golden crunch on the outside.
So once you have completed the three coating steps you will be left with something that looks like this. Delicious goodness of ready to cook food. Be warned these are astronomically awesome!
Jam them in the oven fan forced at about 200 degrees Celsius for about 20 minutes flipping at the 10 minute mark or until golden brown. But before you out them in the oven don't forget to coat your oven tray with a little bit of olive oil to help them cook and not stick to the pan.
I also drizzle abit of olive oil over the top of the lamb to help the topside cook also. As sometimes I find the bread crumbs may cook a little uneven.
So how's the finished product? Believe it or not, I didn't even get to serve up and take a picture because these lovely cutlets were almost all gone. As the wife has work in the morning I made her a lunch plate also. This only left me with one but as long as the kids and family eat I am happy. (I forgot the wife was working and didn't buy extra wo0ps wo0ps, don't tell her that!)
So here is an image of a meal we have made a few months ago served with mash potatoes, garlic butter mushrooms and broccoli and carrots. Which are the main sides I often serve with them.
A wonderful meal was all prepared by little Miss and I can not wait until she's old enough to do it all on her own!
Have a wonderful night everyone