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Wrap a basil leaf around each lamb cutlet, then a strip of red pepper followed by a strip of streaky bacon (buy middle bacon and cut off the eye and you are left with streaky bacon, just make sure you remove the rind.) and secure with a toothpick.
Combine the softened cream cheese with the lemon juice, capers and paprika.
Fry the cutlets on both sides then slide into an oven set at 200 degrees for 5 minutes.
Serve with a swirl of cream cheese (use a piping bag).
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