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Lamb Mignon


  • 500g lamb cutlets

  • 100g fire roasted red peppers

  • ½ cup large basil leaves

  • 200g cream cheese

  • Squeeze of lemon juice

  • 1 tsp chopped capers

  • ½ tsp paprika


  • 1.

    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.

  • 2.

    Combine the softened cream cheese with the lemon juice, capers and paprika.

  • 3.

    Fry the cutlets on both sides then slide into an oven set at 200 degrees for 5 minutes.

  • 4.

    Serve with a swirl of cream cheese (use a piping bag).


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Posted by SandiReport
Need to add streaky bacon to your ingredients list!