Geoff Jansz has prepared 262 recipes on Burke’s Backyard, but he has saved his best until last.
Ingredients
½ loaf day old white bread, crusts removed
4 cloves of garlic, roughly chopped
1 tsp black pepper
2 eggs, beaten with fork
½ cup plain flour
60ml olive oil
60g butter
1 rack of lamb or lamb cutlets
Mozzarella cheese, sliced into thin rounds
Parmesan cheese, grated
Black olives, seeded and sliced into cheeks
Prosciutto, sliced lengthways into two narrow pieces
Tomato Relish
½ medium red onion, chopped
1 tsp fresh rosemary, chopped
2 tbsp fresh Italian parsley, chopped
4 ripe tomatoes, cored, diced into chunks
pinch salt
pinch chilli powder
pinch black pepper
3 tbsp good quality balsamic vinegar
1½ tsp brown sugar
2 tbsp olive oil
Method
- In a food processor, break bread into small pieces, add garlic and black pepper and process until fine breadcrumbs form. Empty breadcrumbs onto plate.
- If using a rack of lamb, cut into cutlets, and flatten each cutlet with the palm of your hand. Wash hands after handling the meat.
- Grate parmesan cheese over both sides of the cutlets, lightly pressing the cheese into meat. Place a piece of olive on each cutlet and then top each cutlet with a piece of mozzarella. Wrap each cutlet in the prosciutto.
- Lightly coat both sides of the cutlets in the flour. Dip into egg mixture to evenly coat and then dip into the breadcrumb mixture patting on the breadcrumbs so as to cover all areas of meat. To double-crumb the cutlets, repeat the above process. Place cutlets in a fridge for 15-20 minutes until chilled.
- Meanwhile, make the tomato relish. Into a saucepan, add olive oil and when hot, add onions and cook on high heat for one minute until onions start to caramelise. Add in the salt, chilli, balsamic vinegar, brown sugar, rosemary, tomatoes and pepper, stir to combine. Turn off heat, stir through parsley and serve as an accompaniment to the lamb cutlets.
- Use a non-stick frypan, melt the butter and oil. When hot, add the cutlets in batches making sure you cook both sides until golden brown. Drain on paper towel. Serve cutlets with a generous topping of tomato relish.
