Lamb Cutlets With Haloumi

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Inspired by Mediterranean flavours, this lamb and haloumi dish is finished off in the oven so that the bread turns golden and soaks up all the delicious pan juices

The ingredient of Lamb Cutlets With Haloumi

• 3 cloves garlic finely chopped
• 1 2 teaspoon smoked paprika or sweet paprika
• 1 tablespoon greek oregano crumbled
• zest and juice of 1 lemon plus extra lemon wedges to serve
• 12 700g lamb cutlets french trimmed
• 1 4 cup 60ml extra virgin olive oil
• 250g haloumi cut into 12 slices
• 12 slices of italian style bread lightly toasted
• 2 egg tomatoes cut into 12 slices
• 2 tablespoons fresh oregano leaves

The Instruction of lamb cutlets with haloumi

• combine 1 teaspoon salt garlic paprika greek oregano lemon rind and 1 2 the juice in a shallow dish add lamb and turn to coat cover and refrigerate for 30 minutes
• preheat oven to 220u00b0c heat 1 tablespoon olive oil in a large frying pan over medium heat cook haloumi in 2 batches for 30 seconds each side or until golden heat 1 tablespoon oil in same pan over high heat and cook cutlets in 2 batches for 30 45 seconds each side or until browned arrange bread tomatoes cutlets and haloumi alternately and slightly overlapping in a baking dish drizzle with remaining oil and lemon juice scatter with fresh oregano leaves and bake in oven for 10 minutes or until tomato is soft serve with lemon wedges

Nutritions of Lamb Cutlets With Haloumi

calories: 773 165 calories
calories: 42 grams fat
calories: 15 grams saturated fat
calories: 42 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 56 grams protein
calories: 150 milligrams cholesterol
calories: 2310 94 milligrams sodium
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calories: nutritioninformation