Lamb cutlets
Good old-fashioned mint jelly is easy to make and especially useful if you have the herb growing rampant in the garden. Try using different mint varieties such as peppermint, spearmint or apple mint. You don't need to add food colouring but it adds to the effect.
Ingredients
- 2-3 slices stale bread to make breadcrumbs
- ½ cup grated parmesan for breadcrumb mix
- ½ cup fresh parsley, chopped
- zest of 1 lemon
- 1 large egg
- ½ tbsp milk
- ½ cup plain flour
- 12 lamb cutlets
- 2 tbsp olive oil
- Roasted potato wedges and mint jelly, to serve
- Serves 4
Mint Jelly
- 1kg granny smith apples
- 1 litre water
- ½ cup lemon juice
- 2 cups fresh mint leaves, plus 20 leaves extra, finely chopped
- About 3 cups sugar
- 3 drops green food colouring (optional)
- Makes about 3½ cups.
Method
Lamb Cutlets:
Put bread into a processor and whizz a few times. Add parmesan, parsley and lemon zest and process until fine. Make an egg wash by combining egg and milk. Flour cutlets, dip in egg wash then coat in breadcrumbs. Refrigerate for 30 minutes. Heat oil in a large frypan. Cook cutlets for a few minutes each side until golden brown. Serve with roasted potato wedges and delicious homemade mint jelly.
Mint Jelly:
Cut apples into thick slices but do not peel or core. Combine apples, water, lemon juice and two cups mint leaves in large saucepan, bring to boil and cook for 10 minutes until apples are soft. Strain mixture through muslin-lined sieve, over a bowl and stand overnight.
Measure strained juice and return to a large, clean saucepan. Add one cup of sugar for each cup of juice and stir over heat until sugar is dissolved. Bring to boil and boil rapidly for 15 minutes or until setting point is reached. Add a few drops of food colouring to give desired colour. Remove from heat and add chopped mint leaves.
Allow to stand for 10 minutes and stir the mint through to disperse evenly. Pour into sterilised jars. Makes about 3½ cups.
