Crumbed lamb cutlets with warm green vegetables
A simple and delicious lamb cutlet dinner
Serves
4
Prep Time
40 mins
Cook Time
10 mins
These crumbed lamb cutlets are the perfect addition to a summer's day picnic or, served with the warm green vegetables, are a wonderful meal in their own right. The basil leaves under the golden crumb add a delicious texture and freshness to the cutlets. After you've tried one of these cutlets, we're confident they'll become a staple on your summer menu!
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ShareIngredients
12 Quality Mark lamb cutlets
24 small basil leaves
1 cup breadcrumbsi
1/4 cup grated Parmesan cheese
1/4 cup white flour
1 egg yolk
lightly beaten with a little milk2 Tbsp olive oil
6 Tbsp olive oil
3 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp liquid honey
3 Tbsp chopped fresh parsleyi
16 asparagus spearsi
sliced in half diagonally250g snow peas
2 cups green peas
Method
Trim most of the fat from the lamb cutlets.
Rub cutlets with a little oil.
Press a basil leaf on to the meat on both sides of cutlets.
Mix the breadcrumbs and Parmesan cheese together and place on a large plate and the flour on another.
Place egg mixture in a shallow bowl.
Dip the cutlets in the flour dusting off any excess, then the egg and finally in the breadcrumbs, pressing them down so the cutlets are well coated.
Place on a tray and cover. Refrigerate lamb cutlets if you are not cooking them within 20 minutes.
Place all ingredients in a small bowl and whisk to combine.
Green vegetables: Steam or boil green vegetables until just tender, drain and place in a serving bowl.
Pour over the herb vinaigrette while still warm and toss gently.
If refrigerated, bring lamb cutlets back to room temperature.
Pour enough oil into the base of a large frying pan so it comes up the sides by about 2cm.
When hot, place in half of the lamb cutlets and pan-fry for 4 minutes, turning once.
(This will depend upon thickness of cutlets, see tips).
Remove from the frying pan and place on paper towels to drain.
Sprinkle with a little salt.
Repeat with the remaining cutlets.
Place lamb cutlets on a warm serving platter and serve with the warm green vegetables.
Nutrition Information per Serving (393g)
This nutrition analysis is based on 4 serves.
