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How to make Lamb cutlets and rosemary gravy

Yield = 4
Prep time: 0:50
Cook time: 0:25
Total time: 1:15

Ingredients

  • 3/4 cup plain flour
  • 2 eggs, lightly beaten
  • 3 cups fresh white breadcrumbs
  • 1/4 cup sesame seeds
  • 12 lamb cutlets, trimmed
  • 40g butter
  • 2 tablespoons olive oil
  • 29g packet Gravox Lamb with Rosemary Flavoured Gravy Mix
  • 1 cup cold water
  • Oven-baked fries, to serve
  • Salad, to serve

Method

  • Step 1 Preheat oven to 180°C. Place flour onto a plate and eggs into a dish. Combine breadcrumbs and sesame seeds. Dip cutlets into flour then egg. Coat with breadcrumb mixture, pressing on with your fingers. Refrigerate for 30 minutes.
  • Step 2 Heat half the butter and half the oil in a frying pan over medium heat. Cook cutlets, 6 at a time, for 4 minutes each side, adding more butter and oil as needed. Keep warm in oven.
  • Step 3 Combine gravy mix and water in a saucepan over medium heat. Cook, stirring, for 4 minutes or until gravy comes to the boil. Reduce heat to low. Simmer for 5 minutes. Serve cutlets and gravy with fries and salad.