The frying oil was still hot from an other dish. Why not use it to fry some pieces of lamb?
To protect the meat from drying out, I used a batter. To give the batter more flavour, I opened a bottle of orange flavoured carbonated water. There was baking powder in the batter and these two agents helped with the frying. The edges around the cutlets had a crispy texture.
The lamb cutlets were marinated in some oriental seasoning salt and olive oil for 30 minutes. Then went through the batter directly in the 180 C hot oil. 3 to 4 min on each side. Just get rid of excess oil with some kitchen paper and the lamb cutlets are ready to enjoy.
Ingredients:
4 lamb cutlets
Oriental seasoning salt, olive oil
3 tbsp flour, 1 tsp baking powder, 150 ml orange flavoured carbonated water
Frying oil
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