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Lamb Scallopini with Mustard and Tarragon

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Lamb Scallopini with Mustard and Tarragon
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Lamb Scallopini with Mustard and Tarragon

Added by: on Jan 25th, 2011
Who needs veal? Ask your butcher to cut a leg of lamb scallopini-style and feast on a Mediterranean dinner that takes only minutes to make.
Rating:
5
Prep Time:
20 min
Cook Time:
3 min
Ready In:
23 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 8 lamb scallopini (1 lb, cut from the sirloin)
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1/2 cup dry bread crumbs
  • 1 tbsp chopped fresh tarragon (or 1 tsp dried tarragon)
  • 2 tbsp chopped fresh parsley
  • Freshly ground black pepper
  • 4 lemon wedges for garnish
  • 4 sprigs parsley for garnish
Nutrition Facts
Lamb Scallopini with Mustard and Tarragon

Servings Per Recipe: 4

Amount Per Serving

Calories: 142

  • Total Fat: 5.4 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 235.1 mg
  • Total Carbs: 19.8 g
  •     Dietary Fiber: 5.8 g
  •     Sugars: 1.2 g
  • Protein: 7.2 g
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Directions:

1

Preheat the broiler. Place each lamb slice between two sheets of plastic wrap or wax paper, and pound the slices with a meat mallet or the flat of a heavy knife until they are very thin.

2

Combine the mustard and oil in a small bowl. In a second bowl, mix together the bread crumbs, tarragon, parsley and pepper. Sprinkle the bread-crumb mixture onto a large sheet of wax paper. Brush one side of a lamb slice to coat it lightly with the mustard-oil mixture; set the slice mustard side down on the crumbs. Brush the second side with the mustard-oil mixture and turn the slice to coat it thoroughly with the crumbs. Repeat the process to coat the remaining slices of lamb.

3

Transfer the lamb slices to a bakingsheet and sprinkle any remaining crumbs over them. Broil the scallopini until they are golden brown - two to three minutes per side. Garnish each portion with a lemon wedge and a parsley sprig just before serving.

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Ratings & Reviews:

ChristopherP

ChristopherP

By: ChristopherP on Mar 28th, 2013
Rating:
0
wow this looks really good

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