Lamb Cutlets made with Protein Breadcrumbs

I enjoy eating Protein Bread because it meets my nutritional needs without filling me with sugar or carbohydrates. I love eating it for breakfast with Vegemite or Cocopure, and it also makes a lovely toasted sandwich!

I started thinking about lamb cutlets as the weather cooled, and wondered 'Is it possible with Protein Bread?' The answer is YES!

INGREDIENTS
2 slices of Protein Bread, dried (I left them on the window sill in the sun for a while)
1 dessert spoon of ground almonds
1 dessert spoon of Parmesan cheese (I use per grated Grana Padano from Fratelli Fresh)
2 teaspoons of fresh thyme leaves
Salt and pepper to taste

6 x lamb cutlets (I get mine from The Artisan Butcher in Potts Point, Sydney)
 1 x large egg, beaten
1/2 cup of coconut flour

METHOD
- Place all crumb ingredients in small food processor and blend
- Cover lamb cutlets with coconut flour and coat with beaten egg
- Roll lamb cutlets in breadcrumb mixture
- Heat oil in shallow pan suitable for frying, cook for approx 4min each side
- Served here with sweet potato mash and steamed vegies (nothing too fancy, it was a weeknight) !

Creates enough crumb for at least 6 lamb cutlets.
Visit the Protein Bread website here, they also have a great Facebook page.
If you are located in Sydney you can try out Protein Bread at the Whole Meal Cafe in Darlinghurst.

Lamb and Lentil Pie

INGREDIENTS
1 tablespoon olive oil
2 celery stalks, finely chopped
2 medium carrots, finely chopped
1 garlic clove, crushed 600g lean lamb mince
2 tablespoons tomato paste
2 x cans tomatoes
1/2 cup dried red lentils
300g butternut pumpkin, peeled, chopped
1 sweet potato, peeled, chopped
1/2 cup buttermilk
Salad leaves, to serve  

METHOD
 - Preheat oven 180°C
- Heat oil in a large frying pan over medium-high heat.
 - Add celery, carrot and garlic. Cook, stirring, for 3-4 minutes or until tender. Add mince. Cook, stirring with a wooden spoon to break up mince until browned.
 - Add tomato paste. Cook, stirring, for 2 minutes.
- Add tomato and lentils.
- Reduce heat to medium-low. Simmer for 20 to 30 minutes or until lentils are tender and sauce has thickened. Season with pepper.
 - Meanwhile, place pumpkin and sweet potato in a large saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Return to pan. Add buttermilk. Mash until smooth. Season with pepper. Cover to keep warm.
- Spoon lamb mixture into a 10 cup-capacity, 9cm-deep, round ovenproof dish. Top with mash.
 - Bake for 20 minutes or until heated through and slightly browned.
- Remove from oven, stand for 5 minutes. Serve with salad leaves or steamed frozen peas.

Adapted from: http://www.taste.com.au/recipes/20137/lamb+and+lentil+pie

Lamb Leg With Chickpeas

Yesterday was ANZAC Day here in Australia, and this dish is suitably healthy and Mediterranean. I love Neil Perry recipes, they are so simple and I always have to restrain myself from adding more ingredients! I serve this dish with some steamed green beans, because I also need a green on the side.

INGREDIENTS
1 boneless leg of lamb (about 1kg)
1 lemon

MARINADE
2 tbsp chopped parsley (lately I've been using curly parsley again because it seems to last longer in the fridge)
1 tsp chopped thyme (dried is fine)
2 tbsp chopped oregano (dried is fine)
3 cloves garlic, finely chopped
1/4 cup extra virgin olive oil
1 tsp finely grated lemon zest sea salt

CHICKPEA SALAD
400g can chickpeas, drained and rinsed
1 clove garlic, crushed
1/2 tsp chilli powder
1 tablespoon extra virgin olive oil
juice of 1 lemon sea salt and freshly ground pepper

YOGHURT DRESSING
250g plain yoghurt (I use this delicious yoghurt, the quality really counts here).
2 cloves garlic, finely chopped
juice of 1 lemon
sea salt and freshly ground pepper

Serves 2-4

Lay the lamb flat on a board, skin side down, and cut open the leg - you should have a rectangle of lamb about 3cm thick. (You can ask your butcher to do this for you but it really isn't difficult, just go for it!)

For the marinade, place all the ingredients in a large bowl and mix well. Add the lamb and turn a few times to coat. Cover (I actually place in a large ziploc bag) and refrigerate for 6 hours, or overnight, turning occasionally.
Remove the lamb from the fridge several hours before cooking, if you can.

For the yoghurt dressing, combine all the ingredients in a bowl.

For the chickpea salad, combine all the ingredients in a bowl.

Heat the grill or barbecue to hot (I use a griddle pan as I have no bbq).

Place the lamb on the barbecue and pour the marinade over the meat.
Cook for 8 minutes, then turn and cook for a further 8 minutes.
Transfer the lamb to a plate to rest in a warm place for 10 minutes.
Carve into slices. To serve place some chickpea salad on each plate, and top with sliced lamb.
Add a dollop of yoghurt and a squeeze of lemon, and spoon any juices over.

Adapted from: http://www.smh.com.au/lifestyle/cuisine/mediterranean-feast-20120424-1xi9h.html

Tomato and Chickpea Lamb

I swear I typed this out the night I ate it, but the recipe has seemed to have gone missing from the blog so here it is again. I have gone through the hassle of typing it out again because this dish tastes so damn good, and makes even better leftovers or lunch. Winter makes me hungry and this dish is very satisfying and filling, Yum!

INGREDIENTS
800g heartsmart lamb, sliced
1 tsp minced chilli
1 tsp turmeric
1 tsp cumin
salt and pepper
1 tablespoon of olive oil (i use garlic oil)
1 tsp minced garlic
1 red capsicum, sliced
400g chopped tomatoes
400g can chickpeas, rinsed
100g baby spinach leaves

METHOD
1. Place lamb, chilli, turmeric, cumin, capsicum, salt and pepper in a ziploc bag, toss to coat.
2. Heat a frying pan add oil and garlic, cook for 30sec
3. Add lamb and cook until brown
4. Stir in tomatoes and chickpeas and cook for 2min or until sauce is a bit thicker
5. Stir in spinach to serve.

I haven't worked out the numbers yet but I'll add them soon.

Adapted from: Donna Hay Issue 32 April/May 2007