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How to make Haloumi lamb cutlets with Greek potato parcels

Yield = 4
Prep time: 0:25
Cook time: 0:25
Total time: 0:50

Ingredients

  • 750g baby potatoes, halved
  • 250g mixed baby tomatoes
  • 1 red onion, cut into wedges
  • 95g (1/2 cup) mixed marinated olives
  • 4 garlic cloves, bruised
  • 1 lemon, rind finely grated, halved
  • 8 sprigs fresh oregano
  • 100ml extra virgin olive oil
  • 125g day-old sourdough bread, torn
  • 75g haloumi, coarsely grated
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 12 French-trimmed lamb cutlets
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 200C/180C fan forced. Microwave potatoes in a microwave-safe bowl on High for 5 minutes, until just tender. Drain liquid.
  • Step 2 Combine potato, tomatoes, onion, olives, garlic, lemon rind, 1 tbs juice, 4 oregano sprigs and 2 tbs oil in a bowl. Season. Divide among four squares of baking paper. Gather up the corners and scrunch together. Secure with kitchen string. Place on a baking tray. Bake for 20-25 minutes or until potatoes are tender.
  • Step 3 Meanwhile, process bread, haloumi and remaining oregano until finely chopped. Transfer to a plate. Place flour on a separate plate. Season. Place egg in a shallow bowl. Dip lamb in flour, then egg, then crumb mixture, pressing to coat.
  • Step 4 Heat 2 tbs oil in a large non-stick frying pan over medium heat. Cook 6 cutlets, turning, for 6 minutes or until cooked to your liking. Transfer to a plate. Repeat with remaining oil and cutlets. Serve with the potato parcels, beans and remaining lemon.