Feed the family tonight with these delicious crumbed lamb cutlets with pasta salad.
Ingredients
- 200g dried mini penne pasta
- 8 (600g) lamb cutlets, trimmed
- 1/4 cup vegetable oil
- 1/2 x 120g packet roasted garlic & herb coating mix (we used McCormick brand)
- 250g cherry tomatoes, quartered
- 1 medium Lebanese cucumber, diced
- 2 celery stalks, diced
- 125g can corn kernels, drained
- 1/4 cup French dressing
Method
- Step 1Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Step 2Meanwhile, using a meat mallet, flatten lamb cutlets until 1cm thick. Brush cutlets with 1 tablespoon oil. Press coating mix over cutlets.
- Step 3Heat a large frying pan over medium-low heat. Add 2 tablespoons oil. Cook lamb, in batches, for 2 to 3 minutes each side for medium, or until cooked to your liking. Cover to keep warm.
- Step 4Add tomato, cucumber, celery, corn and dressing to pasta. Toss to combine. Serve cutlets with pasta salad.
- Low carb
Nutrition
2372 kj
Energy
26.3g
Fat Total
6.4g
Saturated Fat
3.7g
Fibre
28.5g
Protein
65mg
Cholesterol
857mg
Sodium
51.6g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: Use 600g chicken breast schnitzels instead of lamb and save around $4 in total.
- Author: Jenny Fanshaw
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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