Spring Food Series: Crusted lamb cutlets
Ingredients
12 French-trimmed lamb cutlets, excess fat and sinew removed
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
1 tablespoon grated parmesan
200 g dried breadcrumbs
300 g pistachios
sea salt and cracked black pepper
100 g plain flour
2 eggs, beaten
200 ml olive oil
Method
Lightly beat the lamb cutlets until they are about 5 mm thick.
Combine the herbs, parmesan and breadcrumbs in a bowl and mix well.
Check the seasoning, adding salt and pepper to taste.
Place the flour in a shallow bowl and the eggs in another.
Lightly flour a cutlet, shaking off any excess, then dip it into the beaten egg.
Place the cutlet in the herb and crumb mix, pressing the crumbs onto the meat to coat completely.
Repeat with the remaining cutlets.
Heat the olive oil in a large frying pan over medium heat and add the cutlets. Cook for 1-2 minutes on each side until golden brown.
Drain on paper towel.
MACHE AND MINT SALAD
100 g fresh shelled peas
100 g mâche leaves or (substitute butter lettuce)
20 mint leaves
100 ml extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons lemon juice
50 g marinated goat's cheese or feta
Sea salt and cracked black pepper
Meanwhile, bring a saucepan of salted water to the boil and add the peas.
Simmer for about 1-2 minutes, then drain immediately and refresh in cold water.
When cool, drain the peas again and place in a large bowl with the mâche or (butter lettuce) and mint leaves.
Make a dressing by whisking together the olive oil, vinegar and lemon juice.
Pour over the leaves and mix well.
Crumble in the goat's cheese or feta and check the seasoning, adding salt and pepper to taste.
Serve the herb-crusted lamb cutlets with the mâche or (butter lettuce) and mint salad alongside.
Note:
The sweetness of young, full-flavoured lamb works beautifully with fresh herbs.
The crunchy coating provides a great texture too.
TIPS
To avoid sogginess, make sure you don't overcrowd the pan and that the oil is just at the right temperature: too hot and the cutlets will burn quickly; too cool and they'll absorb too much oil.
You can test the temperature by dropping in a tiny bit of crumb before adding the lamb - it should start to sizzle straight away.
12 French-trimmed lamb cutlets, excess fat and sinew removed
3 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped rosemary
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
1 tablespoon grated parmesan
200 g dried breadcrumbs
300 g pistachios
sea salt and cracked black pepper
100 g plain flour
2 eggs, beaten
200 ml olive oil
Method
Lightly beat the lamb cutlets until they are about 5 mm thick.
Combine the herbs, parmesan and breadcrumbs in a bowl and mix well.
Check the seasoning, adding salt and pepper to taste.
Place the flour in a shallow bowl and the eggs in another.
Lightly flour a cutlet, shaking off any excess, then dip it into the beaten egg.
Place the cutlet in the herb and crumb mix, pressing the crumbs onto the meat to coat completely.
Repeat with the remaining cutlets.
Heat the olive oil in a large frying pan over medium heat and add the cutlets. Cook for 1-2 minutes on each side until golden brown.
Drain on paper towel.
MACHE AND MINT SALAD
100 g fresh shelled peas
100 g mâche leaves or (substitute butter lettuce)
20 mint leaves
100 ml extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons lemon juice
50 g marinated goat's cheese or feta
Sea salt and cracked black pepper
Meanwhile, bring a saucepan of salted water to the boil and add the peas.
Simmer for about 1-2 minutes, then drain immediately and refresh in cold water.
When cool, drain the peas again and place in a large bowl with the mâche or (butter lettuce) and mint leaves.
Make a dressing by whisking together the olive oil, vinegar and lemon juice.
Pour over the leaves and mix well.
Crumble in the goat's cheese or feta and check the seasoning, adding salt and pepper to taste.
Serve the herb-crusted lamb cutlets with the mâche or (butter lettuce) and mint salad alongside.
Note:
The sweetness of young, full-flavoured lamb works beautifully with fresh herbs.
The crunchy coating provides a great texture too.
TIPS
To avoid sogginess, make sure you don't overcrowd the pan and that the oil is just at the right temperature: too hot and the cutlets will burn quickly; too cool and they'll absorb too much oil.
You can test the temperature by dropping in a tiny bit of crumb before adding the lamb - it should start to sizzle straight away.