Crumbed Cajun Lamb Cutlets

Well we did our part for Australia day and served lamb. This is a twist on the traditional Aussie lamb and veggies dish, with the addition of Cajun spices. Honey and sesame seeds are added to the carrots to offset the spice. This recipe serves 2. Simply add more cutlets to feed more people.
Ingredients:

• 6 lamb cutlets (serves 2)
• Cajun Spice
• Gluten Free Bread Crumbs
• Serve with your favourite vegetables

Method:

• Prepare your vegetables and get them on the boil. Only begin to cook your lamb when the vegetables are almost ready.
• Heat a teaspoon of olive oil in a large fry pan on a medium to high heat.
• Add 1/2 a cup of gluten free bread crumbs to a bowl.
• Add 3 tablespoons of Cajun spice to the bowl.
• Mix the two well.
• Press the lamb cutlets in to the spice mix coating all sides. Then add the cutlets to the pan.
• As lamb cutlets are quite small, they will take a minute to cook per side.
• Remove the cutlets from the pan allowing them to sit for 1 minute. Then serve with your vegetables.

Honey Sesame Carrots

• Finely chop two carrots and add them to a small pot. Add two tablespoons of honey, a teaspoon of butter and sprinkle with teaspoon of sesame seeds. Cook on a low heat for 10 minutes. There is no need to add water as there is plenty of juice in carrots.

Steamed Beans

• Boil your potatoes and corn in a pot of water. Steam your beans in a colander above a pot of boiling water. Cover the top of the colander with tin foil to trap in the steam. Beans will be ready in three minutes. Just before serving the beans, stir through a 1/2 teaspoon of crushed garlic.