Recipe 9
Main Meals continued
ROSEMARY PARMESAN CRUSTED
LAMB STEAKS WITH LEMON SAUCE
Serves 4
4 slices white bread, crusts removed and cubed
¼ cup grated fresh Parmesan cheese
1 tablespoon fresh rosemary leaves, chopped
4 lamb leg steaks
Plain flour
1 × 60g egg, lightly beaten
2 tablespoons oil
LEMON SAUCE:
3 tablespoons/60g butter
2 tablespoons lemon juice
2 tablespoons capers
1. Place bread, Parmesan cheese and
rosemary leaves into blender jug and use
the Pulse function until fine bread crumbs
form. Bread crumb mixture may need to be
moved around with a plastic spatula during
this processing. Transfer crumb mixture to a
large plate.
2. Toss meat in flour, shake of excess, dip into
egg and coat with bread crumb mixture.
3. Heat oil in a fr y pan, add meat, cook over
medium heat until golden brown on both
sides. Remove from pan and drain on
absorbent kitchen paper. Set aside and
keep warm.
4. Wipe pan clean, heat butter, stir in lemon
juice and capers, cook until heated through.
Serve lamb steaks with Lemon Sauce
TANDOORI STYLE SALMON
Serves 4
Rind and juice of 1 lemon (¼ cup)
¼ cup natural yogurt
1 onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
Pinch of cayenne pepper
4 Atlantic salmon cutlets
1. Place all ingredients except salmon into the
blender jug. Select the Blend function and
blend until a smooth paste is formed.
2. Arrange salmon cutlets in a shallow dish,
coat salmon with tandoori paste, cover and
refrigerate for 2 hours.
3. Cook salmon cutlets in a preheated grill or
barbeque for 3 minutes each side or until
fish is cooked when tested.
Serve with lemon wedges, rice and tossed
salad greens.
BBL550_IB_FA.indd 9 10/02/10 2:32 PM