High-Protein
Flaxseed and cumin crusted lamb cutlets
20 mins
Intermediate
2 Servings
Here are our flaxseed and cumin crusted lamb cutlets – a great meal that can provide numerous health benefits, particularly for those with IBS thanks to it being low in FODMAPs, the fermentable carbs that can cause bloating and other digestive issues for those with IBS.
Brilliant Bases Used In This Recipe
About This Recipe
Here is our flaxseed and cumin crusted lamb cutlets recipe – a great meal that can provide numerous health benefits, particularly for those with IBS.
This recipe combines the unique flavours of flaxseeds and cumin to create a savoury and nutritious dish that is sure to impress. Flaxseeds are an excellent source of dietary fibre, which can help improve digestion and promote regularity, while cumin has been shown to have anti-inflammatory properties that may help alleviate IBS symptoms.
We are serving it here with our sweet potato wedges, simple green beans and our Elevated raita to provide a complete meal in a dish that is not only nutritious, but also incredibly simple to prepare, making it a perfect option for busy weeknights.
Jason recommends: Either buying a small rack of lamb and slicing yourself, asking your butcher to slice for you or buying ready sliced cutlets.
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Ingredients
For the lamb cutlets
8 lamb cutlets
100g/4oz flaxseeds
5tsp pine nuts
2 egg yolks
0.5tsp ground cumin
1 tsp sea salt crystals
For the wedges
2 small sweet potatoes
1tbsp grapeseed oil
1tsp cumin
Sea salt to taste
For the raita
150g/5oz plain pro/pre biotic yoghurt
30g/1oz de-seeded cucumber diced or grated
30g/1oz tomato concassé to remove skins/seeds
1tsp cumin
2tsp sea salt
2tsp fresh coriander leaves fine chopped
1tsp fresh mint leaves fine chopped
Nutrition Per Serving
Calories
650
Fats
40G
Carbs
53G
Protein
27G
Method
Pre-soak the green beans in cold water
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Batten out the cutlets as per the video using a thick plastic bag to protect them from tearing
Grind the flaxseeds, cumin, salt, pepper and pine nuts into a flour
Grate the cucumber into a bowl and sprinkle over with salt
Allow to weep then add the cumber and its juices into the yoghurt
Stir in the cumin, then fold in the remaining ingredients
Cover and set aside
Wash the sweet potatoes leaving the skin on, pat dry and cut length-ways into 1cm/1/2 inch wedges
Add to a bowl and toss with the grapeseed oil, the cumin and a sprinkle of sea salt
Lay out on a baking sheet skins down and roast in the oven for 18-20 minutes
Bring a pan of unsalted water to the boil
Place the beans in small batches into the water
Remove when al dente
Repeat until all beans are done
Keep warm
Whisk the egg yolks with a splash of water
Brush on the cutlets then coat with the flaxseed mix
Heat some oil in a pan
Fry out the cutlets for about 2 minutes each side, allow to stand for 2/3 minutes
Meanwhile assemble the wedges, beans and raita on the plate and add the lamb to serve