This dish is always a crowd pleaser whether you’re trying to impress friends or for a family barbeque our Vinofood Seeded Chardonnay Mustard is a match made in heaven with this lamb cutlet recipe.
Mustard Crusted Lamb Cutlets
- 16 each Lamb cutlets
- 300 gm Sourdough bread
- 80 gms Vinofood seeded chardonnay mustard
- 1 cup Italian parsley
- 1 tbsp Extra virgin olive oil
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Combine in a food processor the sourdough, mustard and parsley and blend until it resembles breadcrumbs.
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Gently press the bread crumb mixture onto both sides of the lamb cutlets.
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Pre-heat oven to 180°C (350°F/gas mark 4).
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Heat the oil in a fry pan. Pan fry cutlets on medium heat until both sides are golden brown.
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Place cutlets in an oven proof dish and finish cooking in oven a further 5 minutes or until cooked depending on the size of the cutlets.
