The iron found in lamb meat is in a form that is easily absorbed by the body. Lamb is an especially good source of easily absorbed zinc and iron. Today’s lamb meat is low in fat and is an excellent source of minerals. Lamb is also nature’s best source for amino acids. Try this very tasty little summer recipeJ
Asian-Spiced Crumbed Lamb Cutlets
- 2 tsp soy sauce
- 1 tsp Chinese five-spice powder
- 12 Australian lamb cutlets
- 1 cup breadcrumbs
- 3 tsp sesame seeds
- 15g butter and 15g butter
- 1 tbs honey
- 500g frozen minted peas
- 2 large potatoes, peeled and chopped
- 1/4 cup chopped parsley
Preparation time: 10 minutes cooking time: 35 minutes
1. Preheat oven to 200°C. Line a roasting pan with baking paper. Combine soy sauce and five-spice powder. Brush over cutlets. Lay cutlets into pan in a single layer.
2. Combine breadcrumbs and sesame seeds in a small bowl. Melt butter and honey together in a small pan until combined. Stir butter mixture into breadcrumbs. Top each cutlet with a little of the crumb mixture. Bake for 20 minutes or until golden.
3. Meanwhile, cook the potatoes in a saucepan of boiling water for 5 minutes. Add the peas and cook for a further 8 minutes or until tender. Drain. Return to pan with butter and parsley. Roughly mash. Serve cutlets with pea mash.
About John Hart… John has a :
Master’s In Education” (Disability/Rehab)Newcastle UniversityAustralia
“Grad Cert Education”NewcastleUniversity”Australia
“Diploma of Sport and Recreation”
“Cert 4 Personal Training”
“Level 1 Strength and Conditioning Coach”
Member of ASCA (Australian Strength and Conditioning Association)
Accredited First Aid Trainer