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Crumbed Lamb Cutlets
Ingredients
- 8 lamb cutlets
- salt and cracked black pepper
- 1 cup fresh breadcrumbs
- 1 tsp dried wild oregano
- 1 tbsp oregano, chopped
- 1 tbsp thyme leaves
- ½ tsp ground cumin
- 2 tbsp finely chopped parsley
- finely grated rind of 1 lemon
- ¼ cup plain flour
- 1 egg, beaten
- Extra-virgin olive oil, to shallow fry
- 1 lemon, cut into wedges, to serve
Method
- Season the lamb cutlets with salt and pepper. Ina bowl, combine the breadcrumbs, herbs, cumin, parsley and lemon rind and mix well. Place the flour and egg in separate bowls.
- Coat a lamb cutlet with flour then dip into the egg. Coat the cutlet with the bread crumb mixture, pressing lightly to coat. Repeat with remaining cutlets.
- Place a large frying pan over medium heat. Add the olive oil and 4 lamb cutlets and cook for 2–3minutes on each side for medium-rare or until cooked to your liking. Repeat with the remaining cutlets.
- Place the lamb cutlets on a serving platter and serve with lemon wedges.