Method

Slice the lamb cutlets between the bones to give you 16 pieces.

Remove any big pieces of fat. Cover the cutlets with cling film and lightly bash the meat with a rolling pin to flatten slightly.

Put the cutlets in a bowl and sprinkle with gluten free flour and some seasoning, tossing to coat.

Whisk the egg and milk in a shallow bowl. Place the gluten free breadcrumbs, parsley and lemon zest in another. Heat the oven to 200C/180C fan /gas 6.

Heat enough oil in a large frying pan to come 0.5cm up the side.

Dip each lamb cutlet into the egg mixture, then into the breadcrumbs, pressing gently to help crumbs stick.

Cook each cutlet in the hot oil for 2 mins each side until golden brown – you will need to do this in batches.

Drain on a plate lined with kitchen paper. When all cutlets have been fried, place on a baking tray and cook in the oven for 3 mins more.

This will ensure that any parts of the bone that did not touch the pan have been cooked.

Leave to cool, then chill if making ahead or pack into containers for your picnic.


Recipe from Good Food magazine



Ingredients

2 x 8-bone rack lamb cutlets, French-trimmed (ask your butcher to do this)

2 tbsp gluten free plain flour

1 egg

3 tbsp lactose free or rice milk

100g gluten free breadcrumbs

small bunch parsley, finely chopped

zest 2 lemons

vegetable oil, for frying

Low FODMAP Recipe - Lemon & herb lamb

BackIBS SanoIBS Shopwww.ibsshop.comEverything you need To tackle IBS
Share on FacebookShare on TwitterShare on TumblrPrint
IBS SanoIBS HealthSearchHome