Lamb coated in
Spinach & Potato
HT MC 30mins
4 Hot Lamb
Vegetables Main Course Gluten Wheat Free
of Grated Nutmeg
tbsp Olive Oil
Melt the butter and 1 tbsp of the oil in a large frying pan. Add the cutlets and
lightly fry for 1-2 minutes each side. Remove from the pan and set aside.
Bring a large pan of water to the boil, add the spinach and blanch for 3
minutes. Drain well then finely chop.
Squeeze the potatoes in a cloth, to remove the excess moisture then place in a
bowl, and add the spinach, egg, shallots, salt, pepper and nutmeg and mix well.
Put the reserved lamb cutlets into the potato mixture, making sure each one is
well coated. Remove and dust lightly flour.
Add the remaining oil to the frying pan and fry the cutlets in for 5-8 minutes
on each side, or until golden brown. Remove from pan, drain on absorbent paper.
Serving Suggestions :