Glazed Baby Carrots with Apple and Crumbed Cutlets
Preparation: 15 minutes
Cooking: 30 minutes
8 lamb cutlets
2 tblspn flour
1 egg, beaten
2 cups fresh breadcrumbs
2 bunches baby carrots
4 crisp apples, peeled, halved and quartered
2 tspn butter
2 tblspn chopped fresh parsley
Salt and black pepper, to taste
Set up the flour, beaten egg and breadcrumbs in separate bowls on a working table. Coat the lamb cutlets in flour, egg and then the breadcrumbs. Cook the cutlets in a little oil until golden, and transfer into a baking dish. Finish off the cooking in the oven for 15 minutes or until cutlets are cooked through.
Cook the carrots in boiling water until tender. Sauté the apples with a little butter until golden. Add the carrots, parsley, salt and pepper. Toss well. Serve along side lamb cutlets.
Recipe courtesy of Horticulture Australia