Fruit Stuffed Lamb Cutlets
|Chopped dates||60 Milliliter|
|Chopped dried apples||60 Milliliter|
|Dry bread crumbs||125 Milliliter|
|Lamb cutlets||90 Gram, pounded flat|
|Seasoned all purpose flour||60 Milliliter|
|Olive oil||30 Milliliter|
|Orange juice||125 Milliliter|
Combine the currants, dates, apples and bread crumbs together.
Place equal amounts of filling on the cutlets.
Fold and roll the breasts to encase the filling.
Hold together with tooth picks, refrigerate for 1 hour.
Dust the cutlets with the flour.
Heat the oil in a large skillet and brown the breast on all sides.
Transfer to a casserole dish.
Pour the orange juice and water over the cutlets and bake in a preheated 350°F (180°C) oven for 30-35 minutes.
Serve with a Orange Cashew Rice Pilaf.