Lamb Scaloppini with Parmesan


Lamb Rump, sliced thinly and bat out to about 5mm. 180g to 200gm per person.
Seasoned Flour
Eggs, About 1 per portion
Grated Parmesan, about 1 tablespoon per portion
Thin Sliced Parsley
Lemon to Serve


Mix the Eggs, Parmesan and Parsley together

Dredge the Lamb in the flour.

Heat your Frying Pan or BBQ to a Med/High heat. Add a good amount of oil and butter.

Dip the floured lamb into the egg mix and cook until golden on both sides.

 Serve over your favourite Tomato Sauce with a squeeze of Lemon.