GINGER LAMB SUPRISE
2 lamb steaks
4-5 cubes preserved ginger
2 slices Camembert cheese
fine dry breadcrumbs
150 m1 bottle orange juice
1 tsp cornflour
1. Cut a slit in the side of the lamb steaks.
Chop the ginger finely and mix well with the cheese.
2. Stuff the lamb steaks, dip in the lightly beaten egg whites, then in the breadcrumbs.
3. Heat oil in the frypan. Cook coated steaks until golden brown. Drain on a paper towel and keep hot.
4. Wipe pan clean and make sauce by mixing together the juice and cornflour and heating until thickened. Add seasonings of your choice.
Garnish with shreds of orange rind and serve with a side salad