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Outback Lamb Schnitzels

July 5, 2018

 

 

 

This recipe was sent to me by a fellow farmer by the name of Ben Smith whom I met on a communications course a year or so ago. Their family are wheat farmers to the north of here. I have attached the picture of the recipe because its charming and reminds me of Mum and Nanna's cookbooks - its cut out of an old newspaper and is faded and clearly well loved. It has been a recipe much appreciated by this family and makes a great addition to my repertoire of lamb based family friendly recipes. Who doesn't love anything crumbed and fried right? Cheers Ben!

 

INGREDIENTS

1 easy carve leg of Outback Lamb  

flour for dipping

eggs

breadcrumbs

 

SAUCE

1 cup of stock

1 tablespoon tomato paste

small clove of garlic, crushed

1 tablespoon brown sugar

1 tablespoon butter

salt & pepper

2 tablespoons cream

 

METHOD FOR SAUCE

Melt butter, add brown sugar and garlic. Cook for a minute add the stock, tomato paste and bring to a boil and thicken with a spoonful of corn flour. Just before serving stir in the cream and do not boil again.

 

METHOD FOR SCHNITZELS

Slice the leg of lamb as thinly as possible and pound with a mallet or rolling pin.

Dip each piece in plain flour seasoned with salt and pepper.

Coat with lightly beaten egg and then toss in breadcrumbs.

Fry in a pan of melted butter for about 5 minutes each side. Serve with the sauce and garnish with lemon or alternatively, chopped olive and anchovies strewn on top are delicious.

 

Bon Appetite!