- To make the salsa blitz all the ingredients together for a few minutes or if making by hand, chop all the ingredients finely and combine. This will keep in a sealed jar for a few days.
- To make the crispy crumb melt the butter in a frying pan, add the breadcrumbs and stir over medium heat until they become golden, then stir in the lemon rind. Allow to cool.
- To prepare the cutlets heat up some oil in a large frying pan and add the cutlets, season and fry for 3 – 4 minutes each side.
- To serve, dip each cutlet into the salsa mixture and then into the crispy crumb.
Crunchy Welsh Lamb lollipops
- Prep time 30 mins
- Cook time 10 mins
- Serves 4
Ingredients
- PGI Welsh Lamb cutlets, French trimmed
- Oil to cook
- Seasoning
For the salsa:
- 1 red onion
- 2 shallots, or 1 small onion
- ½ tsp sea salt
- 2 tbsp capers
- 1 red chilli, chopped
- 8 baby plum tomatoes
- 120ml extra virgin olive oil
- Handful of flat leaf parsley
- Handful of coriander
- Handful of mint
- 1 lime, juiced and rind
- Pinch of sugar
For the crispy lemon crumb:
- 150g fresh breadcrumbs
- 30g butter
- 2 lemons, rind
Nutrition
- Energy: 2259 KJ
- Calories: 614 kcals
- Fat: 41 g
- Of which saturates: 28 g
- Salt: 1.5 g
- Iron: 4.6 mg
- Zinc: 2.2 mg
- Protein: 33 g
- Fibre: 4 g
- Carbohydrates: 43 g
- Of which sugars: 13 g