Dilmah Seven Star TeaDilmah Seven Star Tea

Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

Food : Main Courses

Roast lamb cutlets with Dilmah Peppermint Cinnamon and Clove Crust

Ingredients

·        
1 cup Macadamias

·        
1 Lemon (Zest)

·        
3 Slices of Whole Meal Bread (crustless)

·        
1/2 Bunch Fresh Peppermint

·        
1/2 teaspoon Organic Cinnamon Powder

·        
¼ teaspoon Clove Powder

·        
1 tablespoon Dilmah Peppermint Cinnamon and Clove tea (crushed)

·        
4 Lamb Cutlets (French trimmed)

·        
2 tablespoons Dijon Mustard

Method

1.     
Blend macadamias, lemon zest, breadcrumbs and mint
in a blender until fine and moist

2.     
Remove from the blender and mix through the dry
spices and tea.

3.     
Set aside for 2 hour to infuse.

4.     
Seal the lamb cutlets quickly on an oiled frying
pan, spread the mustard over one side, and coat with the macadamia crumb
mixture

5.     
Place in the oven for 4-6 minutes or until they are
cooked to your liking. Remove and allow to rest in a warm place for 5 minutes.

6.     
Garnish with fresh vegetables and lamb jus

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Peppermint, Cinnamon and Clove

Created by : Peter Kuruvita