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Maggie Beer

Lamb Cutlets with Fig Paste Stuffing

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Step 1: For the cutlet filling, toast pine nuts and breadcrumbs until golden brown.

Step 2: Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts, cooked rice, Verjuice and bread crumbs. Add Extra Virgin Olive Oil to moisten, season with salt and pepper.

Step 3: Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.

To crumb the cutlets

Step 4: Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl. Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.

Step 5: Bring a non stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.

Step 6: Great served with a rocket and goat's cheese salad.

Ingredients

  1. 30g 1/2 cup breadcrumbs
  2. 50g 1/2 a tub Fig & Fennel Paste
  3. 50g rice cooked
  4. 30ml 1 1/2 tbspn Verjuice
  5. To taste salt flakes

Crumb mixture

  1. 2 cup breadcrumbs
  2. 2 tbspn thyme chopped
  3. 2 tbspn rosemary chopped and fried
  4. ½ cup parsley chopped
  5. 120g 2 eggs beaten

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