The eye fillet is a strip of lean meat, that forms the meaty part of a lamb cutlet. The strip has the bones and the fat removed to leave you with a beautiful piece of oh so tender lamb.
After a busy weekend, I wanted to make my partner a wonderful Sunday evening meal I know he would savour and enjoy, so I will share with all of you this delightful quick meal!
- 3/4 cup Bread Crumbs
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1 Small Handful of Parsley, finely chopped
- Salt and Pepper
- 2 Tablespoons Parmesan, finely grated
- 1 Egg, beaten
- 15 cm piece of trimmed Lamb Eye Fillet
Preheat oven to 180°C. Mix all crust ingredient together to form a thick paste. Heat a pan to smoking hot and spray with cooking spray. Season lamb well with salt, and sear all sides in pan. Remove the lamb to a lined baking tray, and press the crust mixture over the top. Press it down firmly! Give a light spray with cooking spray, and bake for 15 - 17 minutes. Remove from the oven and place in a warm place to rest for 5 minutes. A beautifully cooked piece of eye fillet won't need sauce. Serve with your favourite vegetables or a salad.