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Baked lamb schnitzel with celeriac slaw

Name: Baked lamb schnitzel with celeriac slaw
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 150g lamb rump steaks, fat trimmed; 1 cup (50g) panko breadcrumbs (see note); 1 tbs finely chopped rosemary; 40g parmesan, finely grated; 2 eggs, lightly beaten; 1/4 cup (35g) plain flour, seasoned; 100g green beans, blanched, sliced in half lengthways; 1 celeriac (see note), trimmed, peeled, sliced into matchsticks; 1 cup baby spinach, thinly sliced; 1/4 cup (75g) aioli; Juice of 1/2 lemon, plus wedges to serve

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by Warren Mendes

delicious. team

Oct 03, 2015

This crunchy lamb schnitzel is a quick and easy mid-week dinner.

4 x 150g lamb rump steaks, fat trimmed
1 cup (50g) panko breadcrumbs (see note)
1 tbs finely chopped rosemary
40g parmesan, finely grated
2 eggs, lightly beaten
1/4 cup (35g) plain flour, seasoned
100g green beans, blanched, sliced in half lengthways
1 celeriac (see note), trimmed, peeled, sliced into matchsticks
1 cup baby spinach, thinly sliced
1/4 cup (75g) aioli
Juice of 1/2 lemon, plus wedges to serve

Method

1.

Preheat oven to 225C. Place the lamb between 2 pieces of plastic wrap and flatten with a rolling pin until 1.5cm thick. Combine panko, rosemary and parmesan in a bowl. Place eggs in a second bowl and flour in a third bowl. Dust lamb in the flour, then dip in the egg and coat in the crumbs. Place on a baking paper-lined baking tray.
2.

Bake, turning halfway, for 20 minutes or until golden and cooked through.
3.

Meanwhile to make the slaw, combine the beans, celeriac, spinach, aioli and lemon juice in a bowl. Season and serve with the schnitzel and lemon wedges.