New Zealand Grass-fed Lamb Parmigiana Recipe 

Servings: 4
Prep Time: 40 minutes
Cook Time: 45 minutes

Liven up your tastebuds with this twist on a classic Sicilian-inspired dish using New Zealand grass-fed lamb, creamy mozzarella and a vibrant homemade parsley sauce.

Ingredients:

For the Lamb:

1 lb. New Zealand grass-fed boneless lamb leg steaks (Tip: Look for the Taste Pure Nature logo) 
4 slices mozzarella cheese
2 cups breadcrumbs
1/4 cup flour
1 egg, beaten with 2 tablespoon water
Vegetable oil
Salt
Pepper

For the Tomatoes:

12 cherry tomatoes, halved lengthwise
Olive oil
Salt
Sugar

For the Zucchini:

3-4 small zucchini
6 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon fresh oregano
1 teaspoon Dijon mustard
Salt

For the Parsley Sauce:

1/4 cup white wine
1/4 cup parsley, chopped
4 tablespoons butter
1 shallot, thinly sliced
1 garlic clove, finely chopped
1 tablespoon olive oil

Directions:

For the Tomatoes:

1. Preheat oven to 300° F.
2. On a baking sheet, lay out tomatoes and drizzle with olive oil. Season with salt and sugar.
3. Place in oven and bake for 45 minutes, or until semi-dried.

For the Zucchini:

4. Using a vegetable peeler, slice each zucchini into long thing strips.
5. In a small bowl, combine remaining ingredients and zucchini. Toss gently and set aside.

For the Lamb:

6. In between two sheets of parchment paper or plastic wrap, flatten the lamb steaks with a meat mallet.
7. Remove the paper or plastic wrap and top each lamb steak with a slice of cheese.
8. In three separate bowls, lay out the flour, egg and breadcrumbs.
9. Coat each piece of lamb in flour, shaking off excess, then dip into egg and finally coat in breadcrumbs. (Tip: set aside the dredged lamb steak on a wire rack while you complete these steps)
10. In a large frying pan over medium-high heat, add enough oil to cover the bottom of the pan. Once the oil is hot, add the lamb, cheese-side-up, and cook for 3-4 minutes, turning once. Cook the lamb in two batches, if needed. Drain on a clean wire rack and season with salt and pepper.

For the Parsley Sauce:

11. In a saucepan over medium-low heat, combine oil, shallot and garlic. Cook for 1 minute, stirring continuously.
12. Pour in the wine and let boil. Once wine has reduced, whisk in the butter and allow to melt, then stir in the parsley.