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Lamb Cutlets in a Parsley Caper Crust with Warm Potato, Ham & Spring Onion Salad

Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.

DinnerLambMeatMain CoursePotato Salad
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
42.1g
per serving
168.4 g total
Fat
77.7g
per serving
310.8 g total
Protein
48.6g
per serving
194.2 g total
Cook Time
20
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
chopped
2
tbsp
Red Wine Vinegar
2
tbsp
Dijon Mustard
Dairy
2
piece
Eggs
free-range, beaten
55
g
Butter
GrainsCereals
115
g
Plain Flour
seasoned with salt and pepper
115
g
White Breadcrumbs
Meat
8
piece
Lamb Cutlets
trimmed of excess fat
170
g
Ham
cooked
NutsSeeds
2
tbsp
Flat leaf Parsley
fresh, chopped
1
tbsp
Chives
chopped
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
OilsFats
2
tbsp
Oil
for frying
8
tbsp
Olive Oil
Vegetables
500
g
New Potatoes
small
1
piece
Shallot
finely chopped
10
piece
Gherkins
chopped
3
piece
Spring Onions
thinly sliced

Method

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