Ingredients

Serves 2

Lamb Schnitzel
2 x 200g lamb backstraps trimmed and halved lengthways
2 tbsp roughly chopped sundried tomatoes 
30g feta, crumbed
1 tbsp marjoram leaves
Sea salt
Freshly ground black pepper
2 cups (100g) sourdough breadcrumbs
1 tbsp roughly chopped thyme leaves
½ cup (75g) plain flour
1 egg, light beaten
Olive oil, for shallow frying
Lemon wedges to serve



Rocket, Pear & Walnut Salad
Serves 4


3 handfuls rocket
1 pear, cored and sliced
¼ cup (20 g) shaved parmesan
¼ cup (30 g) walnuts, toasted
Sea salt
Freshly ground black pepper
3 tbsp olive oil
1 tbsp balsamic vinegar

 

Method

Lamb Schnitzel Stuffed with Marjoram, Feta and Sundried Tomatoes
Who doesn’t love a good schnitz? I think the crunch of the breadcrumbs is what makes it addictive. Use store-bought breadcrumbs if you’re feeling lazy, but it really is so much better if you make your own. 

Place one of the halved lamb backstraps between two pieces of plastic wrap. Using the flat side of a meat mallet or a rolling pin, gently pound until the lamb is about 3mm thick. Repeat with the remaining lamb backstraps. Slice each piece of lamb in half, widthways.
Lay four pieces of lamb on a clean work surface. Arrange sundried tomatoes, feta and marjoram on the middle of each piece, leaving a 1cm gap around the edge of the meat. Season with salt and pepper. Top with the other piece of lamb, gently pressing around the edges to seal.
Place the breadcrumbs and thyme in a bowl and toss to combine. Season with salt and pepper. Place the flour and beaten egg in separate bowls.
Coat the lamb in the flour, shaking off any excess. Dip into the beaten egg and then the breadcrumbs, pressing firmly to coat.
Pour olive oil into a large non-stick frying pan to a depth of 5mm and heat over medium heat. Add the lamb, making sure not to overcrowd the pan, and cook for 2-3 mins on each side or until golden brown.
Drain on paper towel before serving.

 


Rocket, Pear & Walnut Salad
Place the rocket, pear, parmesan and walnuts in a medium bowl.
Season with salt and pepper.
Pour over the olive oil and balsamic.
Toss to coat.



Cookbook: Eamon’s Kitchen, Viking, RRP: $35.00