Mohameds Mean Lamb Cutlets Recipes

MOHAMED'S MEAN LAMB CUTLETS

Steps:

• Brown the seasoned chops in 1 tablespoons of the oil in a skillet. Set aside.
• Sauté onions, garlic, in a stewing or large pot in the other 1 tablespoons of oil until onions are translucent.
• Add the cooking salt, pepper, ginger and paprika. Sauté with the onions and garlic for 1 minute.
• Add the chops to the pot along with the water and drop in the parsley and coriander parcels. Add tomato (grated as we do here or chopped) and stir being careful not to dislodge the herb packets.
• Bring to the boil. Cover and simmer on low heat 30 minutes. Uncover and simmer on medium low heat another 15 minutes.
• Place the chops onto a platter and cover with the brothy sauce. Serve with bread, salad and a cold drink. Follow with a pot of mint tea. P.S. Yes, Mohamed and I serve sauce tomatish with this too! We love the stuff, what can I say?!

BREADED LAMB CUTLETS,

Steps:

• Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
• Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
• Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
• Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
• I have allowed for three cutlets per person so make 16 if you want four per person.
• Serve with mash, roasted or boiled potato and vegetable.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.