Macadamia and Wattleseed Crusted Lamb Cutlets (夏威夷果和瓦特尔子裹羊排)
Indulge in the flavors of Australian Chinese cuisine with this delicious recipe for Macadamia and Wattleseed Crusted Lamb Cutlets. The combination of the crunchy macadamia nuts and aromatic wattleseed adds a unique twist to the classic lamb cutlets, making it a perfect dish for a special occasion or a weekend treat.
Ingredients
- 8 lamb cutlets
- 1/2 cup macadamia nuts, finely chopped
- 2 tablespoons wattleseed
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 180°C (350°F).
- Season the lamb cutlets with salt and pepper.
- In a shallow dish, combine the chopped macadamia nuts and wattleseed.
- Coat each lamb cutlet in flour, then dip into the beaten eggs, and finally coat with the macadamia and wattleseed mixture.
- Press the breadcrumbs onto the coated lamb cutlets to ensure a thick crust.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the lamb cutlets for 2-3 minutes on each side until the crust is golden brown.
- Transfer the cutlets to a baking dish and bake in the preheated oven for 10-12 minutes for medium-rare, or longer to your desired doneness.
- Remove from the oven and let the lamb cutlets rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Baking dish Skillet
Tools
Oven Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Macadamia and Wattleseed Crusted Lamb Cutlets with a side of steamed vegetables and a refreshing cucumber salad.
Tips & tricks
For an extra crunch, you can toast the macadamia nuts before chopping them for the crust.
Cost
$25