Glazed Baby Carrots with Apple and Crumbed Cutlets

Preparation: 15 minutes

Cooking: 30 minutes

Serves 4

8 lamb cutlets

2 tblspn flour

1 egg, beaten

2 cups fresh breadcrumbs

2 bunches baby carrots

4 crisp apples, peeled, halved and quartered

2 tspn butter

2 tblspn chopped fresh parsley

Salt and black pepper, to taste

Set up the flour, beaten egg and breadcrumbs in separate bowls on a working table. Coat the lamb cutlets in flour, egg and then the breadcrumbs. Cook the cutlets in a little oil until golden, and transfer into a baking dish. Finish off the cooking in the oven for 15 minutes or until cutlets are cooked through.

Cook the carrots in boiling water until tender. Sauté the apples with a little butter until golden. Add the carrots, parsley, salt and pepper. Toss well. Serve along side lamb cutlets.

Recipe courtesy of Horticulture Australia