Wayne and Rebecca Madsen

Lamb Parmigiana
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1 lb leg of lamb (no bone)
2 oz. corn flakes (finely crushed)
1 egg
1 TBS garlic, chopped or minced
1 TBS lemon juice
4 TBS EVOO
2 cups seasoned tomato sauce (Prego or your favorite "pizza" sauce)
as much shredded mozarella, cheddar and parmesan cheese as you can stand!*

Turn oven to 350 degrees. Turn on skillet to 375/Medium High.

To get this meal started, get a leg of lamb cut and trim off the fat. For most lamb, you really need that fat, but not for this meal. Slice the cut of lamb into 1/2 inch fillets; this might be easiest when the lamb is half frozen. Because the lamb doesn't have any fat on it, you really want to cut the fillet shallow enough so it will cook all the way through quickly. Mix an egg with the lamb in a bowl and in a seperate bowl bread the lamb with the cereal crumbs. Fry with 2 TBS of oil in the skillet, until both sides are browned. Put aside until the garlic and sauce are ready.

In the meantime, we need to roast the garlic. Put it in a 9 x 13 along with the olive oil and the lemon juice, spreading them out. Roast in the oven until the garlic really begins to give off some flavor, then pull the dish out and drizzle half the sauce on the bottom. Then put an even layer of cooked lamb on the bottom and cover with cheeses. We recommend approximately 2 cups mozarella, 1 cup cheddar and 3 TBS of parmesan. Cook at 350 until the cheese is melted and slightly browned (about 20 minutes).

Serves 3-4.