Recipes

Stuffed lamb cutlets

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Ingredients

  • 16 lamb cutlets, 140g/5-6oz each, trimmed
  • salt and freshly ground black pepper
  • 75g/2½oz Fontina or gruyere cheese, cut into slivers
  • 16 large fresh sage leaves
  • 16 slices parma ham
  • 2 free-range eggs, beaten with a pinch of salt
  • 300g/10½oz fine dried breadcrumbs
  • olive oil, for shallow frying

For the salad

For the dressing