Related Searches: Lamb Chops Slow Cooker Recipes, Lamb Ragu Recipe Slow Cooker
... heat adding in the oil to coat the bottom. Add the pieces of lamb to sear and brown on all sides for 5 minutes. Remove the seared lamb from the pressure cooker setting it aside. Turn the heat down add in the onions to ...
... couscous, and topped with a little yoghurt, mint and cranberries. Categories: Lamb; Lamb shank; Middle eastern; Seafood free; Soy free; Pressure cooker; Tree nut free; Peanut free; Tomato; Mains; Sesame free; Slow cooked ...
... -side down, on grill, and reduce heat to medium-low. Cover with barbecue hood or loosely cover with foil. Cook lamb for 20 minutes each side for medium, or until cooked to your liking. Transfer to a large plate and cover ...
... , 0.5 cup Greek-style yoghurt, 200 g feta crumbled, 0.25 cup oregano leaves, 1 small whole garlic bulb, 1 kg lamb shoulder bone in, 1.5 cup white wine. Method: Preheat oven to 160°C. Peel and crush 2 garlic cloves. Place ...
... tsp dried oregano, 1 tbs sumac, 1 lemon cut into wedges, 2 tbs olive oil, 2 garlic cloves crushed, 2 kg lamb leg roast. Method: Preheat oven to 190°C. Combine garlic, sumac, oregano and oil in a small bowl. Using a sharp ...
... , 1 cup salt-reduced chicken stock, 1.5 cup hot strong black coffee. Method: Preheat oven to 210°C. Rub lamb with mustard powder and season with salt and pepper. Place in a roasting pan and add onion. Bake for 30 minutes ...
... feta in one tray. Ingredients: 2 lemons, 1 bunch oregano, 0.25 cup extra virgin olive oil, 8 midloin lamb chops, 200 g cocktail truss tomatoes separated, 0.5 cup pitted Sicilian olives, 100 g Greek-style feta cut into ...
... on wire rack. Meanwhile, reserve 1 tbs syrup. Combine mustard and remaining syrup in a small bowl. Season. Bake lamb for 30 minutes. Reduce oven to 180°C/160°C fan-forced. Pour over half the syrup mixture, then bake for ...
... virgin olive oil, 1 small lemon rind finely grated, 2 tsp dijon mustard, 1 tbs olive oil, 2 racks of lamb, 2 cloves garlic crushed. Method: Preheat oven to 200°C. Line 2 baking trays with baking paper. Place wedges onto ...
... . Stir in stock, sauce, lemon peel, bay leaves, rosemary and peppercorns and bring to the boil. Place lamb shanks into a slow cooker. Pour over vegetable mixture. Cover and cook on high heat for 3 3/4 hours or low heat ...
... 5 cup natural Greek-style yoghurt, 2 tbs olive oil, 1 cup frozen peas, 2 kg roast lamb leg. Method: Preheat oven 200°C. Place lamb in a large shallow roasting pan. Drizzle with half the oil. Season to taste. Roast for 15 ...
... pepper. Place meat into the oven and cook for 15 minutes. Reduce the heat to 200°C and cook the lamb for a further 15 minutes. Add vegetables to a second roasting pan. Drizzle with remaining oil. Season. Place into the ...
... potatoes peeled, sliced, 1 pinch sea salt ground. Method: Preheat oven to 200ºC (180ºC fan-forced). Score the lamb leg three or four times in lines. Heat the oil in a large non-stick frying pan over medium heat and cook ...
... and pierce the skin surface all over to allow the marinade to penetrate. Spread the herb mix over both sides of the lamb and rub well into the meat. Pour white wine into base of dish. Tightly cover with foil and leave in ...
... pan and add 1 cup water to pan. Cover tightly with 2 layers of foil. Reduce heat to medium, then cook lamb with hood closed, using indirect heat, for 2 hours 30 minutes or until tender, checking and adding more water to ...
... oven to 180°C/160°C fan-forced. Place lamb in a roasting pan. Rub lamb with 1 tbs oil and season. Using a small, ... covered with foil, for 15 minutes. Meanwhile, once lamb has been in oven for 30 minutes, place potato ...
... all over. Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb. td { border: 1.0px solid rgb(204,204,204); } br { }. Add garlic, onion, carrot and celery to pan ...
... (if using) and 1/4 cup of the canola oil together to a smooth paste. Rub 1/2 of the paste over lamb and place in the fridge for 1 hour to allow the flavours to develop. Remove from the fridge 30 minutes before cooking ...
... potatoes peeled, halved, 1 lemon juiced and rind grated, 2 tbs olive oil, 0.25 cup rosemary leaves, 2 kg lamb leg roast, 3 cup green beans steamed, 3 cloves garlic. Method: Preheat oven to 200°C. Place a rack into ...
... , 1.5 cup salt-reduced chicken stock, 200 g Greek-style yoghurt, 3 large garlic cloves, 2.2 kg lamb shoulder roast fat trimmed. Method: To make tandoori paste, place onion and garlic in a small food processor and process ...
... leaves picked, 520 g loaf pane di casa sliced. Method: Preheat oven to 200°C/180°C fan-forced. Place lamb in a roasting pan. Drizzle with 1 tbs oil and season with pepper. Roast for 1 hour. Arrange capsicum and zucchini ...
... . Refrigerate for 2 hours, if time permits. Preheat a barbecue grill or chargrill pan over medium-high heat. Cook lamb, fat-side down for 10 minutes or until golden. Turn and cook for 5 minutes or until browned. Reduce ...
... warm. Strain cooking juices into a clean pan. Bring to the boil, cover and keep warm until ready to serve. Carve lamb and serve with reserved pan juices. Cut a cross in the top of each potato and squeeze open, spoon over ...
... , 0.5 tsp cayenne pepper, 0.5 tsp cracked black pepper, 2 tsp sea salt flakes, 1.5 g boneless rolled lamb shoulder, 2 tbs Woolworths Dijon mustard, 350 g Woolworths kaleslaw kit, 0.5 cup bread & butter pickles. Method ...
... cup Woolworths extra virgin olive oil, 1 small lemon juiced. Method: Preheat oven to 200°C/180°C fan-forced. Place lamb in a baking dish. Pour 1 cup water over base of dish. Combine maple syrup and glaze in a small bowl ...
... bunch mint leaves picked, 1 tbs red wine vinegar. Method: Preheat oven to 200°C/180°C fan-forced. Place lamb in a large roasting pan. Place breadcrumbs, parmesan, oregano and 3 tsp oil in a small bowl. Season with pepper ...
... chargrill pan over high heat. Combine spice blend and 1 tbs oil in a large shallow plate. Add lamb and turn lamb to coat. Cook lamb, in batches, for 3 minutes on each side for medium or until browned and cooked to your ...
... dry white wine, 0.5 bunch oregano sprigs picked. Method: Preheat oven to 220°C/200°C fan-forced. Place lamb in a large baking dish. Drizzle with half the oil and season. Bake for 30 minutes or until golden. Remove dish ...
... C fan-forced. Place milk, stock and half of the curry paste in a medium bowl and mix to combine. Rub lamb with remaining paste, then place in a large, deep baking dish, along with potato and stock mixture.Cover with foil ...
... red onion thinly sliced, 1 lemon cut into wedges. Method: Preheat barbecue flatplate over high heat. Rub lamb with oil. Cook lamb for 3 minutes on each side or until browned. Turn off flatplate and turn chargrill on to ...
... this delicious dinner. Ingredients: 1.2 kg Woolworths COOK butterflied lamb leg garlic & herb, 1 tbs extra virgin olive oil ... combine. Season with pepper. Arrange couscous salad and lamb on a platter. Top salad with some of ...
... g fire-roasted whole peppers drained, seeds removed, 1 kg white washed potatoes peeled, 1.5 kg shoulder of lamb with bone, 2 cloves garlic crushed. Method: Preheat oven to 160°C. Combine oil, 3 tsp Cajun seasoning, lime ...
... , 2 garlic cloves crushed, 2 tbs lemon juice, steamed green beans, 2 tbs vegetable oil, 2 kg leg of lamb. Method: Place lamb on a rack in a roasting pan. With the point of a small knife, make several cuts into the meat ...
... remaining oil and cumin in a large bowl and toss to combine. Season. Add carrot mixture to baking dish. Bake lamb and carrots for a further 45 minutes, adding thyme and half of the honey to carrots in the last 20 minutes ...
... , 0.5 bunch mint leaves picked, finely chopped, 1 Lebanese cucumber diced. Method: Place lamb in a 5.5L slow cooker. Add garlic, cut-side up. Pour wine around lamb. Cover with lid and cook on low for 6 hours (see Tip) or ...
... , honey, remaining oil and reserved pan juices to cleaned baking paper-lined tray with sides and toss to coat. Top with lamb. Reduce oven to 200°C/180°C fan-forced. Bake, uncovered, for a further 1 hour and 20 minutes or ...
... slices, 1 large red capsicum halved, deseeded, thickly sliced, 5 ml olive oil cooking spray, 2 tsp paprika, 270 g lamb leg steaks fat trimmed, 1 tbs maple syrup, 2 tsp extra virgin olive oil, 1 lemon juiced, 120 g baby ...
... oregano, crushed garlic, zest of 1 lemon, 2 tbs lemon juice and 1 tbs oil in a small bowl. Place lamb in a large baking dish and rub with oregano mixture. Season. Place potatoes on a baking tray. Drizzle with remaining ...
... to marinate in the refrigerator for at least 1 hour. Heat the barbecue or charcoal grill until hot. Grill the lamb over a medium heat for 8-10 minutes on each side for medium-rare, or until cooked to your liking. Remove ...
... . Place pumpkin cut-side down on a baking tray lined with baking paper and cook in oven for one hour while lamb is cooking until very soft. Scoop out seeds. Scoop out flesh and mash. Spread kale out on a baking tray and ...
... , 1 bunch oregano, 1 lemon zested, cut into wedges, 0.25 cup extra virgin olive oil, 2 kg Woolworths lamb leg roast, 1 kg potatoes coarsely chopped, 2 pkt 270g Woolworths Greek-style salad kit. Method: Crush 4 garlic ...
... into wedges. Method: Remove basin from a 2L (8-cup) slow cooker. Place basin over medium heat. Add lamb and cook for 5 minutes each side or until browned. Transfer lamb to a plate. Add onion and garlic to basin and cook ...
... . Transfer to a large bowl. Add mushrooms to same pan. Cook for 5 mins or until tender. Transfer to bowl with lamb. Add garlic, onion, carrot and celery to pan, adding a little extra oil, if necessary. Cook for 5 mins or ...
... beef stock, 0.25 cup red wine, 2 tsp rosemary fresh, chopped. Method: Preheat the slow cooker setting it to high-heat. Rub the lamb shanks with ras el hanout seasoning, salt and pepper. Place a large pot onto medium high ...
... : 2 lemons, 1 bunch mint, 2 cloves garlic crushed, 2 tbs extra virgin olive oil, 1.5 kg half leg of lamb, 750 g baby potatoes, 500 g Macro Organic brown rice & riceberry, 60 g baby spinach leaves, 500 g frozen peas ...
... Stir in half of the coriander. Heat half of the oil in a large deep frying pan over medium-high heat. Cook lamb, in batches, for 1-2 minutes or until browned. Transfer to a plate. Return pan to heat. Add remaining oil to ...
... juiced, 1 pinch pepper, 0.25 cup olive oil, 2 stalks rosemary sprigs removed, finely chopped, 8 midloin lamb chops trimmed, 250 g halloumi cut into 1cm thick slices, 1 pinch sea salt ground. Method: Combine 1 tablespoon ...
... , roughly chopped. Method: Combine yogurt, Moroccan seasoning and garlic in a large bowl or snap-lock bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight, turning occasionally. To make the salad ...
... leaves, 1 small brown onion finely chopped, 0.5 pomegranate arils removed, 3 large zucchini trimmed, cut into ribbons, 12 lamb cutlets, 5 ml virgin olive oil spray, 0.5 cup tomato sauce, 2 tbs maple syrup, 0.5 cup orange ...
... wedges, 1 cup buckwheat, 0.25 cup olive oil, 2 cloves garlic crushed, 0.25 cup pine nuts toasted, 8 lamb cutlets french trimmed. Method: Place half the lemon juice, half the oil and the garlic in a shallow ceramic dish ...
... spray, 2 tsp dijon mustard, 1 kg garlic & rosemary lamb leg mini roast, 500 g white mini potatoes. Method: Preheat ... . Remove the plastic from the foil tray containing lamb. Roast lamb in the foil tray for 1 hour for medium ...
... as a guide cut out a circle in the pastry sheets (One at a time) Fill half of the circle with the lamb mixture, leave a space around the edge so that you can fold the pastry over and seal. Using a pastry brush dipped ...
... filo pastry, 5 ml olive oil cooking spray, 1 tbs Woolworths extra virgin olive oil, 500 g pkt lean lamb mince, 2 tbs tomato paste, 3 garlic cloves crushed, 1 tbs Woolworths Moroccan seasoning, 125 g can chickpeas rinsed ...
... onto tray and spray with olive oil. Using a small, sharp knife, make 5-6 incisions into each piece of lamb. Insert a slice of garlic into each incision. Spray with olive oil and season with salt and pepper. Place into ...
... gives it a sticky succulence that is just divine. You can use either 4 lamb shanks or 5 to 6 forequarter chops. Ingredients: 5 forequarter lamb choP, 1 red onion cut into wedges, 1 red caPicum diced, 2 medium carrots ...
Ingredients: 100 g mixed olives pitted, finely chopped, 0.25 cup extra virgin olive oil, 3 lemons, 1.2 kg lamb leg steaks, 2 tbs oregano very finely chopped, 5 cloves garlic. Method: Zest 2 lemons and combine with 2 tbs ...
... g pine nuts, 1 cup frozen peas, 0.33 cup olive oil for pesto. Method: Preheat oven to 250°C. Place lamb into a roasting pan and season with salt and pepper. Roast for 10 minutes. Reduce temperature to 200°C and cook for ...
... , 8 tomatoes halved, 4 red capsicum chopped, 4 medium eggplants chopped, 1 tbs ground cumin, 1 tsp ground pepper, 2 leg lamb, 0.5 cup olive oil, 2 tbs fresh oregano, 1 pinch sea salt ground. Method: Preheat oven to 220°C ...
... juiced, 1 cup Greek-style yoghurt, 2 tbs olive oil, 1 tin brown lentils drained, 600 g leftover barbecued lamb reheated and sliced, 1 clove garlic. Method: To make pickled onions, heat vinegar, 1/4 cup water and sugar ...
... thickly sliced, 1.5 tbs lemon juice, 2 tsp grain mustard, 2 lemon wedges, 60 g baby spinach, 700 g lamb steaks, 0.25 cup olive oil, 1 tbs thyme leaves chopped, 500 g mini microwavable potatoes. Method: Cook potatoes as ...
... overnight in the refrigerator. Heat olive oil on BBQ, pan or grill over a medium to high heat. Cook lamb for 3 minutes on each side, turning once. Combine in a small bowl, whisk together the Honey & Dijon Vinaigrette ...
... , 1 onion finely diced, 4 plums stoned, 1 tbs olive oil, 1 pkt coleslaw kit, 0.25 cup brown sugar, 6 lamb loin chops, 3 cloves garlic. Method: Preheat barbecue on high. Heat olive oil in a small saucepan over medium heat ...
... rounds warmed, 0.33 cup parmesan finely grated, 120 g baby spinach, 0.66 cup mozzarella coarsely grated, 350 g lamb mince, 1.5 tbs olive oil, 1 tbs fresh thyme, 2 tbs pine nuts toasted, 2 ripe tomatoes deseeded, chopped ...
... 2 tbs sesame seeds, 2 free range eggs, 0.5 punnet rosemary, sprigged. Method: Preheat oven to 190°C. Empty lamb shoulder into an ovenproof dish, cover with foil and heat for 35 minutes. Remove foil and heat for a further ...
... , 1 pinch pepper for seasoning, 100 g feta, 180 g baby leaf salad mix, 2 tsp olive oil, 500 g lamb loins boneless, 1 pinch pink salt ground. Method: Heat oil in a frying pan over medium heat. Add onion, garlic and ...
... 5 garlic cloves chopped, green beans, 1 pinch pink salt ground. Method: Preheat oven to 180°C. Remove string from lamb and cut into 6 large pieces. Heat oil in a large heavy-based casserole dish over a medium heat. Add 3 ...
... 0.5 tsp ground nutmeg, 3 tsp dried thyme, 1 pinch black pepper coarsley ground, 2 tbs sea salt flakes, 16 lamb loin chops. Method: Finely grate rind of limes and combine with sea salt flakes, brown sugar, thyme, allspice ...
... , 0.5 cup extra virgin olive oil, 0.25 cup parmesan grated, baby potatoes steamed, 0.5 cup pine nuts, 12 lamb cutlets, 1 tsp sea salt. Method: In a food processor, add garlic,salt, pine nuts, basil and 2 tbs of the ...
... medium-high heat. Cook for 15 minutes or until very tender. Drain and set aside. Stir lentils and peas into lamb mixture and cook for a further 2 minutes or until warmed through. Season. Pour into a 2-litre baking dish ...
... sliced, toasted, 2 tbs olive oil, 1 small garlic clove, 0.25 cup natural flaked almonds toasted. Method: Coat lamb in 1 tbs oil, sprinkle with paprika and season well. Set aside. To make the romesco sauce, place capsicum ...
... olive oil, 0.5 bunch dill chopped, 0.25 cup pepitas, 200 g solanato tomatoes halved, 2 tbs black rice, 8 lamb cutlets, 0.5 cup brown rice and quinoa mix. Method: Rinse rice mix, black rice and lentils in a sieve. Bring ...
... shanks until brown. Place carrots, tomatoes, tomato paste and Garlic & Herb Lamb Shanks Recipe Base into a slow cooker and stir, then add lamb shanks. Cook on high for 4 hours or on low for 8 hours. Serve with mashed ...
... in 1/3 cup parmesan. Season. Cover to keep warm. Meanwhile, heat oil in a large frying pan over high heat. Cook lamb and garlic, breaking up with a spoon, for 6-8 minutes or until browned. Add onion and carrot, and cook ...
Ingredients: 1 tbs chilli sauce, 70 g haloumi sliced, 1 tsp garlic minced, 0.5 red onion sliced, 1.2 kg lamb leg, 1 pizza base, 1 pinch dried oregano, 0.5 lemon, 75 ml crushed tomato, 3 tbs hummus, 2 tbs natural Greek ...
... breadcrumbs, 1 tbs rosemary fresh finely chopped, 2 clove garlic, 1 cup macadamias finely chopped, 25 g macadamias, 2 lamb racks cut in half. Method: Preheat oven to 200°C and line a baking tray with foil. Season each ...
... Island Marlborough Sauvignon Blanc. Method: Stir lemon juice, oil and oregano together in a shallow dish. Add lamb chops, turning to coat. Set aside for 10 mins. Meanwhile, cook couscous as per packet instructions. Dice ...
... , shallow dish combine 1/3 cup yoghurt, spices, garlic and 2 tbs oil. Season with salt and pepper. Add the lamb and rub well with the mixture until evenly coated. Leave at room temperature for 1 hour for the flavours to ...
... mint sauce, 2 bunch baby carrots trimmed, 1 tbs honey, 0.25 cup natural sliced almonds, 1 kg garlic & rosemary lamb leg mini roast, 2 tbs olive oil, 1 pinch sea salt flakes, 500 g mini potatoes. Method: Preheat oven to ...
... g green beans cut into 5cm lengths, 1 tsp ground coriander, 1 tsp ground ginger, 12 cherry tomatoes halved, 8 lamb cutlets, 420 g canned chickpeas, 1 lemon wedges, 0.25 cup Greek yoghurt, 50 g baby spinach, 600 g roast ...
... and grind to a fine powder. Stir in turmeric and set aside. Heat 2 tbs of the oil in a large frying pan, add lamb in batches and cook over high heat until sealed and well browned. Heat 1/4 cup of oil in the same pan over ...
... Sprinkle with rosemary. Roast for 1 hour 20 minutes, for medium or until cooked to your liking. Transfer lamb to a carving board and cover loosely with foil. Set aside to rest for about 10 minutes. Meanwhile, cook risoni ...
... until smooth. Bring mixture to the boil. Simmer for 2 minutes or until gravy has thickened. Thinly slice lamb. Serve with roast potatoes, pumpkin, gravy and carrot parsnip mash. To make carrot parsnip mash; place carrots ...
... with olive oil, salt and pepper. Put the garlic cloves into a roasting pan with some fresh rosemary and sit the lamb leg on top of them. If you don't have fresh rosemary, just sprinkle some dried rosemary on top of the ...
... cumin, 0.33 cup dill, 400 g chickpeas, rinsed, 1 lemon, 1 tbs lemon juice, 200 g hummus, 8 mid loin lamb chops, 1 tbs olive oil, 200 g Solanato tomatoes, 2 cloves garlic crushed. Method: In a large bowl, combine oil with ...
... cloves garlic cut into slivers. Method: Preheat oven to 200°C. Using a small, sharp knife, make incisions in the lamb and push a sliver of garlic into each. Rub with a little oil and season. Top with lemon slices. Layer ...
... sauce, 4 cup beef stock, 0.5 cup pearl barley rinsed, 1 tbs olive oil, 4 thyme sprigs. Method: Cut the lamb into small cubes and season with salt and pepper. Heat the oil in a large pan over medium-high heat. Add the ...
... until stock has evaporated and onion has softened. Stir in mustard, sauce, ale and remaining stock. Bring to the boil. Return lamb to pan with potato and reduce heat to simmer. Cover and cook for 1-1 1/4 hours or until ...
... to marinate for 20 minutes at room temperature. Preheat oven to 220°C. Line a baking tray with baking paper. Place lamb, fat-side down, in a large, cold non-stick frying pan. Place over medium-high heat and cook for 15 ...
... 1 lime wedges, 2 tsp sugar, 1 cup baby spinach leaves, 2tsp coriander leaves, 8 lamb cutlets. Method: Spread curry paste over both sides of lamb cutlets. Combine lime juice, oil and sugar in a large bowl. Add peas, beans ...
... tbs olive oil, 2 tbs chives finely chopped, 125 g light cream cheese, 2 stick celery diced, 1.2 kg lamb rump steak diced, 2 cloves garlic crushed. Method: Heat half the oil in a heatproof casserole dish over medium-high ...
... herbs, at room temperature, 120 g baby rocket. Method: Preheat BBQ on high. Reduce heat to medium-high and cook lamb, skin-side down, for 10 minutes. Turn and cook for 10 minutes. Reduce heat to medium-low and cover with ...
... spray, 400 g chickpeas drained and rinsed, 1 tbs moroccan spice rub, 0.5 cup low-fat plain yoghurt, 8 lamb mid loin chops trimmed. Method: Preheat oven to 200°C. Line 3 large baking trays with paper. Place sweet potato ...
... salad mix, 2 tbs onion relish, 100 g persian feta crumbled, 2 tsp olive oil, 1 clove garlic crushed, 2 lamb boneless loins, 1 pinch sea salt ground. Method: Combine oil, cumin and garlic in a small bowl. Season with salt ...
Ingredients: 3 carrots chopped, 2 leeks, 2 onions quartered, 2 tbs honey, 1 cup chicken stock, 2 butterflied lamb roast with garlic and herbs, 2 sprig lemon thyme, 2 sprig rosemary, 4 cloves garlic. Method: Preheat oven ...
... 1 minute. Add onion, carrot, tomato, paste, wine, stock, thyme and bay leaf. Stir to combine. Return the lamb to the pan. Bring to the boil then simmer uncovered for 50 minutes. Meanwhile, cook the risoni following the ...
... Roast for 10 minutes for medium and 12-15 minutes for well done or until cooked to your liking. Remove the lamb and place onto a warm serving platter. Cover loosely with foil, and leave to rest for about 5 minutes before ...
... roasting mix. Method: Heat 2 tbs extra virgin olive oil in a large frying pan over medium-high heat. Cook lamb, turning occasionally, for 6 minutes or until just cooked through. Transfer to a bowl and cover to keep warm ...
... , 2 lemons, 0.33 cup Greek dressing, 60 g baby rocket, 2 tbs olive oil, 200 g Solanato tomatoes quartered, 8 lamb loin chops. Method: Combine oil, zest and juice of 1 lemon, mint and season with salt and pepper in a bowl ...
... juiced, 200 g tzatziki, 100 g Greek-style feta, 0.5 iceberg lettuce shredded, 4 wholemeal pita pockets, 350 g lamb leg steak cut into thin strips. Method: To make the sweet potato chips, preheat oven to 220°C and line a ...
... , 2.5 cup cornflakes, 1 tbs olive oil, 2 free range eggs, 2 tbs slivered almonds, 12 French-trimmed lamb cutlets. Method: Place cornflakes and flour on separate plates. Whisk eggs and 1 tbs cold water in a shallow bowl ...
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