Crumbed lamb with smashed potatoes and zucchini salad
11
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Is there a zucchini boom in your summer vegie garden? Here’s a new way to enjoy this prolific plant.
Ingredients
Baby potatoes
700 g
Zucchini
4 medium, cut into ribbons
Lemon juice
2 tbs
Olive oil
1½ tbs
Fresh flat-leaf parsley
2 tbs, finely chopped
Plain flour
¼ cup(s), (35g)
Egg white
2 medium, beaten
Dried breadcrumbs
70 g
Fresh thyme
½ tsp, chopped
Lamb Frenched cutlet or rack, raw
320 g, (buy 400g or 8 x 50g cutlets), fat trimmed
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Boil, steam or microwave potatoes until tender. Drain. Place potatoes on prepared tray. Using a potato masher, gently press down on potatoes to flatten. Lightly spray with oil and season with salt and pepper. Bake for 40 minutes or until golden and tender.
2
Meanwhile, place zucchini, juice and 2 teaspoons oil in a medium bowl and toss gently to combine. Set aside for 15 minutes. Sprinkle with parsley and toss to combine.
3
Place flour on a plate. Pour egg whites into a shallow bowl. Combine breadcrumbs and thyme on a plate. Working with 1 at a time, toss cutlets in flour, shaking off any excess. Dip in egg white and then coat in breadcrumb mixture. Place on a plate.
4
Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 2–3 minutes each side or until golden and cooked to your liking. Serve cutlets with smashed potatoes and zucchini salad.
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