Recipe

Lamb with capsicum walnut gratin

Mar 29, 2014 1:00pm
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Lamb with capsicum walnut gratin
  • 2 red capsicum
  • 250 gram fresh ricotta
  • 1 tablespoon chopped parsley
  • grated rind of 1 lemon
  • 1/4 cup (20g] grated parmesan
  • 2 tablespoon finely chopped walnuts
  • 2 tablespoon dried breadcrumbs
  • 1 tablespoon olive oil
  • 12 lamb cutlets

Method

Lamb with capsicum walnut gratin
  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper.
  • 2
    Slice capsicum in half lengthways, remove seeds and membrane. ln a bowl, combine ricotta, parsley and lemon rind, and season to taste. Spoon mixture evenly into capsicum halves.
  • 3
    Combine parmesan, walnuts and breadcrumbs and sprinkle over capsicum. Place capsicum on egg rings on prepared baking tray. Cook for 20-25 minutes until cooked through and crumbs are golden.
  • 4
    Meanwhile, heat olive oil in a frying pan on high. Cook cutlets for 2-3 minutes each side, or until cooked to your liking. Rest for 5 minutes. Serve alongside gratin.

Notes

It is important to remove all capsicum membrane, as it is quite bitter.

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