Name: Crumbed Lamb Culets with Kiwi Salsa Verde
Ingredients: 16 lamb cutlets, French trimmed; 1 cup plain flour; 1 egg whisked with a splash of milk; 1 cup dried breadcrumbs; 1 tbsp each finely chopped fresh basil and oregano; Lupi Mild Taste Olive Oil, to fry; 700g green tomatoes; 2 cloves garlic; 1 small, white onion, roughly chopped; 2 kiwi fruit, peeled; ½ bunch coriander leaves; Juice of ½ lime; 2 jalapenos, roughly chopped; Sea salt

Serves 4

16 lamb cutlets, French trimmed

1 cup plain flour

1 egg whisked with a splash of milk

1 cup dried breadcrumbs

1 tbsp each finely chopped fresh basil and oregano

Lupi Mild Taste Olive Oil, to fry

KIWI SALSA VERDE

700g green tomatoes

2 cloves garlic

1 small, white onion, roughly chopped

2 kiwi fruit, peeled

½ bunch coriander leaves

Juice of ½ lime

2 jalapenos, roughly chopped

Sea salt

RECIPE INSTRUCTIONS

Preheat oven grill to high.

To make the salsa verde, cut tomatoes in half and place them cut-side down on a lined baking tray. Add garlic cloves then grill for 8-10 mins until they begin to get golden.

Combine onion, kiwi fruit, coriander, lime juice, jalapenos and grilled tomatoes in a blender. Peel the garlic cloves and add. Blend until finely chopped.

Coat the cutlets in flour, dusting off any excess.

Dip into the egg mixture.

Mix together breadcrumbs and chopped herbs then coat the dipped cutlets.

Fill a deep saucepan with about 3cm of Lupi Mild Taste Olive Oil. Heat to 180ºC then fry cutlets for 2-3 mins each side. Drain on paper towel.

Serve the cutlets with kiwi salsa verde to dip.

Ingredients