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Crumbed Lamb Cutlets with Pasta Salad

Prep Time:

Cook Time:


4 Servings


12 Mick's Meat Barn crumbed lamb cutlets
200g dried mini penne pasta
1/4 cup vegetable oil
250g cherry tomatoes, quartered
1 medium Lebanese cucumber, diced
2 celery stalks, diced
125g can corn kernels, drained
1/4 cup French dressing


Step 1 - Cook pasta in a large saucepan of boiling, salted water, until tender. Drain.

Step 2 - Heat a large frying pan over medium-low heat. Add 2 tablespoons oil. Cook lamb, in batches, for 2 to 3 minutes each side for medium, or until cooked to your liking. Cover to keep warm.

Step 3 - Add tomato, cucumber, celery, corn and dressing to pasta. Toss to combine. Serve cutlets with pasta salad. Enjoy! 

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