Lamb Cutlets, Stuffed Mushrooms & Green Beans



Stuffed Mushrooms:

4 cup mushrooms, stems removed and stems finely chopped
1 clove garlic, minced
2 tablespoons finely chopped continental parsley
¼ cup grated parmesan cheese
1 tablespoon olive oil
1 tablespoon red chilli powder

Herb Crusted Lamb Cutlets:

6 lamb racks
2-3 clove garlic, sliced
1 sprig rosemary, cut into 2cm lengths
3-6 tablespoon olive oil
1 cup fresh bread crumbs
1 cup grated parmesan cheese
¼ cup finely chopped continental parsley
2 tablespoons Dijon mustard
Olive oil, to drizzle
10-12 green beans, top and tailed
2 tablespoons flaked almonds
5-6 dry red chillies


Preheat oven to 180'C.

For stuffed mushrooms:

Combine chopped mushroom stems, garlic, parsley, parmesan cheese and olive oil in a small bowl and season with salt, some red chilli powder and pepper.

Stuff 1 tablespoon of mixture into each mushroom top and arrange on a baking paper-lined oven tray.

For lamb:

Make 6-8 incisions in the meat and push a piece of garlic, dry red chilli and small sprig of rosemary into each slit.
Heat 2 tablespoons olive oil in a medium frying pan over a high heat.
Sear lamb on all sides and place on a paper towel-lined plate to rest.

Combine breadcrumbs, parmesan cheese, parsley and remaining oil in a medium bowl and season with salt and pepper.

Spread lamb with Dijon mustard and cover with breadcrumb mixture, pressing firmly with fingertips.

Place on baking tray with mushrooms and bake for 20-25 minutes.

Remove and allow to rest.

Place beans in a small saucepan of boiling water, cook for 2-3 minutes or until tender.

Drain and refresh under cold water.

Place in a bowl with flaked almonds and a drizzle of olive oil and toss to combine.

Season with salt and pepper to taste

To serve, place beans in the centre of a serving plate, top with lamb rack and arrange mushrooms to one side.

(Recipe inspired by Junior Masterchef - Australia)


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