Alive and Cooking

Lamb Mignon

Send to a friend send to a friend! print print recipe


500g lamb cutlets
100g fire roasted red peppers
½ cup large basil leaves
200g cream cheese
Squeeze of lemon juice
1 tsp chopped capers
½ tsp paprika


1. Wrap a basil leaf around each lamb cutlet, then a strip of red pepper followed by a strip of streaky bacon (buy middle bacon and cut off the eye and you are left with streaky bacon, just make sure you remove the rind.) and secure with a toothpick.

2. Combine the softened cream cheese with the lemon juice, capers and paprika.

3. Fry the cutlets on both sides then slide into an oven set at 200 degrees for 5 minutes.

4. Serve with a swirl of cream cheese (use a piping bag).

Lamb Mignon