Preparation Time : 15 mins + 15 mins marinating
Cooking Time : 15 mins
Serves : 2
Cook's Tip :

Take care when preparing the fresh chilli to not touch your eyes or lips with your fingers or they will burn. Wash your hands thoroughly afterwards. If the avocado sauce discolors slightly, add a few drops of green food coloring.

Ingredients :
  • 2 Boneless Lamb Leg Steaks
  • 1 clove Garlic
  • 3 tablespoons (45ml) Oil
  • Grated Rind and Juice 1 Lime
  • 2 tablespoons (30ml) Plain Flour, Seasoned
  • 1 Medium Egg, beaten
  • 4 ounces (100g) Dry Breadcrumbs
  • Salt and Freshly Ground Black Pepper
  • 1 Small Ripe Avocado
  • 1 ripe Tomato, Chopped
  • 1 tablespoon (15ml) Freshly Chopped Coriander
  • Pinch of Mild Chilli Powder
  • 1 Small Red Chilli, deseeded and chopped
Directons :

Trim the steaks, place between two sheets of damp greaseproof paper and using a rolling pin, bang until thin. Blend the garlic, 1 tablespoon (15ml) oil and half the lime juice together. Add the steaks and spoon over the marinade then leave for 15 minutes. Meanwhile halve and remove the avocado stone. Scoop out the flesh and blend it with the garlic, tomato, coriander, chilli powder and fresh chilli. Season to taste and keep covered until required. Heat the remaining oil in a frying pan. Dip the steaks first in the seasoned flour then the beaten egg and finally the breadcrumbs, so that they are well coated. Cook the coated steaks in the oil for 10-15 minutes each side until cooked through and golden brown. Serve with the guacamole.