Crumbed lamb cutlets are a classic dish that always make a simple and tasty meal. With the addition of a few fresh herbs and nuts it makes it even more scrummy.
Prep: 10 minutes
Cook: Cooking Time 10 minutes
8 lamb cutlets, most of the fat trimmed
75g plain flour
1 egg, beaten
150g dried breadcrumbs
1 tbsp parsley, finely chopped
1 tbsp basil, finely chopped
1 tbsp mint finely chopped
2 tbsp your choice of mixed unsalted nuts, chopped (cashews, peanuts, almonds, pistachios, walnuts etc.)
maldon salt and freshly ground black pepper
olive oil for pan frying
To Prepare:: Place the plain flour, eggs and breadcrumbs in three separate large bowls or plates. Season the flour with a little salt and pepper. Mix the herbs and nuts in with the breadcrumbs.
Coat the lamb cutlets in the flour shaking off the excess flour, then the eggs and finely the breadcrumbs so that they are all well coated. Cook them or place the cutlets on a tray or plate, cover them and refrigerate until ready to cook.
To Cook: Coat a large frying pan with a generous amount of olive oil and place it over a moderate-high heat. When the oil is hot cook the lamb cutlets for around 5 minutes on each side so that the crumbs are golden and the meat is cooked. The meat should be a little pink in the centre but if you like your lamb well cooked simply cook them for a couple of minutes longer.
To Serve: Serve the cutlets with rice salad or salad of your choice or simply boiled new potatoes and a green vegetable.