Lamb schnitzel with slow roast tomatoes and fried rosemary and black pepper mayonnaise
Lamb schnitzel with slow roast tomatoes and fried rosemary and black pepper mayonnaise
Lamb schnitzel with slow roast tomatoes and fried rosemary and black pepper mayonnaise
Lamb Schnitzel
8 x 100g lamb escalopes
2 egg white beaten
75g plain flour seasoned with salt and pepper
125g breadcrumbs
50g finely grated Parmesan
Oil for cooking
4 stalks rosemary
Take an escalope and place on cling film place cling on top and beat thinly with a rolling pin. Mix crumbs and Parmesan. Dip each escalope in flour, then egg then the crumbs.
Cover a large non stick pan with oil and when hot add the rosemary. Cook to crisp and remove. Set aside and fry the lamb in batches for 2 minutes each side. Keep warm in oven while you cook the rest.
Fried rosemary mayonnaise
Sprigs of fried rosemary from above leaves chopped
2 egg yolk from above
1 teaspoon Dijon mustard
1 tablespoon cider vinegar
100ml good rapeseed oil
1 teaspoon freshly ground black pepper
Blend the egg yolks, mustard and vinegar with a stick blender for a minute. Add the oil in a stream blending all the time. Add the rosemary and pepper and season with salt.
Slow roast tomatoes
250g local cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon sea salt
Place tomatoes in a baking dish. Drizzle over the oil and salt and cook in a 120oc oven for an hour.
