Fruit Stuffed Lamb Cutlets Recipe
Ingredients
| Currants | 60 Milliliter | |
| Dates | 60 Milliliter, chopped | |
| Apples | 60 Milliliter, chopped | |
| Dry bread crumbs | 125 Milliliter | |
| 6-90 g lamb cutlets, pounded flat | ||
| 60 ml seasoned flour, all purpose | ||
| Olive oil | 30 Milliliter | |
| Orange juice | 125 Milliliter | |
| Water | 60 Milliliter | |
Directions
Combine the currants, dates, apples and bread crumbs together.
Place equal amounts of filling on the cutlets.
Fold and roll the breasts to encase the filling.
Hold together with tooth picks, refrigerate for 1 hour.
Dust the cutlets with the flour.
Heat the oil in a large skillet and brown the breast on all sides.
Transfer to a casserole dish.
Pour the orange juice and water over the cutlets and bake in a preheated 350°F (180°C) oven for 30-35 minutes.
Serve with a Orange Cashew Rice Pilaf.
Place equal amounts of filling on the cutlets.
Fold and roll the breasts to encase the filling.
Hold together with tooth picks, refrigerate for 1 hour.
Dust the cutlets with the flour.
Heat the oil in a large skillet and brown the breast on all sides.
Transfer to a casserole dish.
Pour the orange juice and water over the cutlets and bake in a preheated 350°F (180°C) oven for 30-35 minutes.
Serve with a Orange Cashew Rice Pilaf.
Chef
