Mustard Crusted Lamb Cutlets

• 1 rack of lamb or loin
• 1/4 c. Dijon mustard
• 1 egg
• 1/2 c. toasted bread crumbs
• salt and pepper
• 1 cup garbanzo beans
• 1 bunch parsley
• 1 bunch mint
• 1/4 cup balsalmic vinegar
• 1/2 cup olive oil
• 1 lemon juiced
• 1 bunch frisee

Method:

Remove the bones from the rack of lamb. Slice the lamb into individual cutlets. Dip the lamb into Dijon mustard. Cover the cutlet completely breadcrumbs. Pan fry the cutlets over medium heat until golden brown. In a mixing bowl mix the vinegar, oil and lemon to make a vinaigrette. Season with salt and pepper. Drizzle the vinaigrette on the frisee greens. In a separate bowl mix the beans and fresh herbs with some of the vinaigrette.

Plating:

Place the frisee in the center of the dish. Lay the cutlets on top of the greens. Spoon the beans around the salad.

DANTE's Easter Brunch

Traditional Easter favorites with a modern twist including many items on menu

March 23, 2008
10 a.m. 4 p.m.
Adults $32
Kids under 12 $15
Kids under 5 FREE

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8001 Rockside Road
Valley View, OH 44125
216-524-9404

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