With the weather becoming a bit colder with every passing day, it’s that time of the year when we pack a hamper and head off for a picnic at every opportunity we get. And most of the times it’s the contents of the hamper that makes a picnic a hit.
While one can’t avoid the ubiquitous sandwich when it comes to picnics, one food item one should always include in the hamper is lamb. It is one of the best meats to be had cold and also makes a superb sandwich filling.
Lamb chops with Parmesan
This is a slightly different version of the traditional breaded lamb chops as the inclusion of Parmesan cheese gives it a lovely earthy quality.
Ingredients
6 lamb chops
2 eggs
1 cup breadcrumbs
1 cup grated Parmesan cheese
1 tsp paprika or chilli flakes
Salt and pepper to taste
Oil for frying
Method
Arrange the lamb chops between 2 sheets of cling film and with a mallet or some other heavy object, beat the lamb chops till they are quite flat. Remove the cling film and sprinkle the salt, pepper and chilli flakes on the chops. Mix well. Combine the breadcrumbs and grated cheese and spread it on a flat surface.
Beat the eggs lightly and dip each lamb chop in the egg and run it over the breadcrumbs and cheese till both sides are coated.
Heat 4 tablespoons of oil in a frying pan and fry the lamb chops 3 at a time for 5 to 8 minutes. Drain on a kitchen towel.
The lamb chops can be eaten immediately or can be made the night before and eaten cold the next day.
Lamb Sandwich with Wasabi
This delectable sandwich can be made with any roast meat though preferably not chicken. It is ideal to use up leftover meat.
Ingredients
Leftover roast lamb, torn into slivers
12 slices of sandwich bread
Salt and pepper
2 tbsp English mustard
A pinch of wasabi
Butter
Method
Sprinkle the salt and pepper on the roast meat. Add the wasabi with the mustard and mix well.
Cut the crusts off the bread and butter 6 of the slices. On the remaining 6, apply the wasabi and mustard mixture. Make each sandwich by using a mustard slice and a butter slice and filling the meat in between. When the sandwiches are made, stack them on top of each other and press down firmly. Cut the sandwiches diagonally and wrap each triangle in cling film or kitchen paper. It is best not to refrigerate the sandwiches as the bread loses moisture and becomes hard.