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Gourmet Garden Cook Off: Lamb Cutlets

22 Jun

It’s here!

Today is the day I cook off in the semi finals of the Gourmet Garden Cook Off. A full report will follow, but I thought Id share with you what I will be cooking.

 

[ Serves: 3  |  TIME: 30 MINUTES  |  COST: $10  ]
[  JoeS RATING:  4.5  / 5  |  MY RATING: 4  / 5 ]

Ingredients

6 organic lamb cutlets – cleanly Frenched
1 cup bread crumbs
2 Free Ranged Eggs
1 tablespoon Gourmet Garden Chunky Garlic Paste
1 teaspoon Gourmet Garden Thyme Paste
1 teaspoon Gourmet Garden Rosemary Paste
zest of 1 lemon
20g butter
splash of oil
salt and pepper

Method

  1. To prepare the meat, ensure that the bones are perfectly Frenched, leaving a raw exposed bone at the end. Use aluminium foil to wrap the exposed bones to keep them clean until serving.
  2. In one bowl, scramble the egg and set aside.
  3. In one bowl, add the bread crumbs, garlic, thyme, and rosemary and lemon zest. Using your finger tips, mix the ingredients to ensure even distribution.
  4. Using the aluminium covered bones for ease of handling, dip the meat into the egg wash, using a spoon if necessary to ensure the meat is evenly covered in egg wash. Drip off excess.
  5. Lay the egg covered meat into the bread crumb mixture and use a spoon to ensure that the bread crumbs evenly coat the meat. Use the back of a spoon to press the meat down into the mixture before shaking off excess.
  6. Repeat the egg wash and bread crumb stages to apply a double coat of crumbs to each cutlet.
  7. Add the butter and a splash of oil to a warmed frying pan and bring to a moderate heat. Place the cutlets into the pan and cook for 4 minutes. Turn over and cook for another 2 – 3 minutes until golden brown.
  8. Remove the cutlets from the pan and allow to rest on a plate for 4 – 5 minutes before serving. Cover the meat with aluminium foil to keep it warm.
  9. Serve with seasonal vegetables and yoghurt dressing.

Observations

  • I will be serving this meal with seasoned vegetables tossed in garlic butter.
  • Diabetic Note: This meal isn’t too bad. It’s a little naughty with the bread crumbs but the vegetables have no carbs in it so it is balanced over all. Be gentle with the frying, though. Excess oil isnt always good.
  • Ethical Note: I had to decide what to cook for this meal that would take less than 30 minutes to prepare, cook and plate. I have decided to do a family favourite but put my own spin on it with the organic and free ranged choices. Hopefully my message will reach a larger audience.
  • Stay tuned, guys – I promise to post the results of the competition in about eight hours after the competition.
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4 responses to “Gourmet Garden Cook Off: Lamb Cutlets

  1. Irfan Hussain

    June 22, 2012 at 6:18 pm

    All the best rhiana. I hope you win.

     
    • Rhianna

      June 24, 2012 at 10:48 am

      Thanks for the well wishes, Irfan. Unfortunately I wasn’t successful this round, but it was an exceptionally close competition and was a split decision. Ill post all about it next week when I am home.

       
  2. sybaritica

    June 25, 2012 at 8:00 am

    I like the presentation with the asparagus and corn!

     
  3. narf77

    June 30, 2012 at 9:41 pm

    Sorry to hear that you didn’t make it through Rhianna 😦 even though I am a vegetarian those chops looked delicious!

     

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