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Escalopes of lamb with garlic and mustard
What you'll need and how to make this dish
2 free range eggs
1 teaspoon olive oil
100 g stale breadcrumbs
1 fillet of lamb tenderloin
cut into 4 sections and hammered flat
Dijon mustard or green peppercorn mustard (moutarde au poivre vert)
60 g butter
Salt and pepper
Beat the eggs with the oil and pour into a shallow dish.
Place the breadcrumbs in a separate dish.
Rub the garlic and mustard into the mutton slices.
Dip each slice firstly into the egg and then the breadcrumbs
ensuring that the meat is properly coated.
Using a large deep frying pan
melt the butter and when it is hot
add the mutton.
Cook for about 4 minutes on each side and place in a serving dish.
Season and pour the juices from the pan over the slices.