Breville CBL6 Bedienungsanleitung PDF herunterladen (Seite 18)

ROSEMARY PARMESAN

CRUSTED LAMB STEAkS

Serves 2-4

4 slices white bread, crusts removed and dried

¼ cup grated fresh Parmesan cheese

2 teaspoons fresh rosemary leaves

4 lamb leg steaks

½ cup plain ﬂour

1 x 60g egg, lightly beaten

2 tablespoons oil

Lemon Caper Sauce

3 tablespoons/60g butter

1 tablespoon lemon juice

2 tablespoons drained capers

Break bread slices into pieces, place into blender

jug in small amounts, with Parmesan cheese and

rosemary leaves. Select PULSE setting until ﬁne

breadcrumbs form.

Transfer crumb mixture to a large plate.

Toss lamb steaks in ﬂour, shake to remove excess

ﬂour, dip into beaten egg and coat with crumbed

mixture.

Heat oil in a frypan, add meat, cook over medium heat

until golden brown.

Remove from pan and drain on absorbent kitchen

paper towel. Set aside and keep warm.

Wipe pan clean, heat butter, stir in lemon juice and

capers. Cook until heated through.

Serve Crusted Lamb Steaks with Lemon Caper

Sauce.

Salads and Mains continued

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Breville CBL6 Bedienungsanleitung Seite 18