Name: Lamb with capsicum walnut gratin
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 red capsicum; 250 gram fresh ricotta; 1 tablespoon chopped parsley; grated rind of 1 lemon; 1/4 cup (20g] grated parmesan; 2 tablespoon finely chopped walnuts; 2 tablespoon dried breadcrumbs; 1 tablespoon olive oil; 12 lamb cutlets

Lamb with capsicum walnut gratin

Serves 4

Prep

10M

Cook

40M

Total

50M

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Ingredients

2 red capsicum

250 gram fresh ricotta

1 tablespoon chopped parsley

grated rind of 1 lemon

1/4 cup (20g] grated parmesan

2 tablespoon finely chopped walnuts

2 tablespoon dried breadcrumbs

1 tablespoon olive oil

12 lamb cutlets

Method

1.Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

2.Slice capsicum in half lengthways, remove seeds and membrane. ln a bowl, combine ricotta, parsley and lemon rind, and season to taste. Spoon mixture evenly into capsicum halves.

3.Combine parmesan, walnuts and breadcrumbs and sprinkle over capsicum. Place capsicum on egg rings on prepared baking tray. Cook for 20-25 minutes until cooked through and crumbs are golden.

4.Meanwhile, heat olive oil in a frying pan on high. Cook cutlets for 2-3 minutes each side, or until cooked to your liking. Rest for 5 minutes. Serve alongside gratin.

It is important to remove all capsicum membrane, as it is quite bitter.
Note

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Ingredients

Method

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