SunRice

Crumbed Lamb Cutlets

I am using:

Prep time

15min

Cook time

60min

Try these lamb cutlets and swap potato mash with sweet onion rice! An easy way to feed your family! For an even quicker meal, purchase pre crumbed cutlets from your local butcher to save time!

SunRice Long Grain White Rice

SunRice Long Grain White Rice

- Versatile and light - Grains remain separate when cooked - Absorbs flavors from cooking - Pairs well with stir-fries, casseroles and stews - Suitable for adventurous dishes like spicy jambalaya - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Long Grain Rice (rinsed)

  • 1½ cup Chicken Stock

  • 2 tbsp Olive Oil

  • 2 Brown Onions (finely chopped)

  • 1 tsp Ground Cumin

  • 1 tsp Sweet Paprika

  • 1 tsp Caster Sugar

  • 1 cup Flat Leaf Parsley Leaves

  • 12 Lamb Cutlets (trimmed)

  • cup Plain Flour

  • 2 Eggs (beaten)

  • 2 cup Dried Panko Breadcrumbs

  • Extra Light Olive Oil

  • Gravy (to serve)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Crumbed Lamb Cutlets

Method

  • Put the rice and stock in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters appear in the surface of the rice. Stand covered for 5 minutes.

  • Heat oil in a non stick frying pan over medium-low heat. Add the onions, cook stirring often for 15 minutes until soft. Stir in the cumin and paprika, cook stirring for 1 minute. Add the sugar, cook for a further 10 minutes or until light golden. Stir into the rice with the parsley. Season.

  • Meanwhile, preheat oven to 170°C fan forced. Coat the cutlets in the flour, egg and breadcrumbs, pressing breadcrumbs on well with your fingertips. Heat the oil in a non-stick frying pan over medium heat until hot. Cook the cutlets in batches for 4 minutes on each side. Transfer to a baking tray and place in the oven for 6 minutes for medium or until cooked to your liking. Serve with sweet onion rice, gravy and lemon.

  • Tip If time permits allow the crumbed cutlets to stand in the fridge for 30 minutes before cooking, this helps prevent the crumbs from falling off during cooking.

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