Outback Lamb Schnitzels
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!
1 easy carve leg of Outback Lamb
flour for dipping
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.