Welsh Lamb Lollipops

Welsh Lamb Lollipops
INGREDIENTS

French trimmed Welsh Lamb cutlets
Oil to cook
seasoning

Salsa:
1 red onion
2 shallots or 1 small onion
½ tsp sea salt
2 tbsp capers
1 red chilli – chopped
8 baby plum tomatoes
120ml extra virgin olive oil
Handful of flat leaf parsley
Handful of coriander
Handful of mint
Rind and juice of 1 lime
Pinch sugar

Crispy lemon crumb:
150g fresh breadcrumbs
30g butter
Rind of 2 lemons

METHOD
  1. Blitz all the ingredients for salsa together for a few minutes or if making by hand, chop all the ingredients finely and combine. This will keep in a sealed jar for a few days.
  2. Melt the butter in a frying pan, add the breadcrumbs and stir over medium heat until they become golden, then stir in the lemon rind. Allow to cool.
  3. Heat up some oil in a large frying pan and add the cutlets, season and fry for 3 – 4 minutes each side.
  4. To serve, dip each cutlet into the salsa mixture and then into the crispy crumb.

Recipe, photo and video credits: Hybu Cig Cymru – Meat Promotion Wales

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