2/3 cup of preserved figs, seeded and chopped
1/2 cup of unsalted butter at room temperature
4 tablespoons of freshly squeezed lime juice
6 lamb cutlets (750g)
5 slices of bread form
Salt to taste
2/3 cup of preserved figs, seeded and chopped
1/2 cup of unsalted butter at room temperature
4 tablespoons of freshly squeezed lime juice
6 lamb cutlets (750g)
5 slices of bread form
Salt to taste
Trim the lamb cutlets and remove any excess fat
Marinate in lime juice and salt, then reserve
In a food processor, blend figs with bread crumbs and a pinch of salt. Reserve
Melt butter over medium heat, place in a bowl, add lamb cutlets and let them sit for a few minutes
Wrap the lamb cutlets with the fig and bread mixture, pressing firmly
Preheat oven to medium temperature
Place the lamb cutlets on a baking sheet and bake for 40 minutes or until the crust is golden brown
Transfer to a plate, slice and serve immediately
If desired, garnish with preserved figs, seeded and sliced.
