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Recipe

Parmesan-crusted minty lamb cutlets

There’s nothing like the flavour of new-season lamb. Julie Biuso will have you charging to the butcher to get your hands on this delicate, succulent and versatile meat

Sep 30, 2013 2:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Parmesan-crusted minty lamb cutlets
  • 1 cup panko crumbs
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon dried mint
  • 1/2 cup freshly grated parmesan
  • 12 lamb cutlets
  • 1 large free-range egg (size 7)
  • olive oil, for frying
  • flaky sea salt
  • lemon wedges and fresh mint sprigs, to serve

Method

Parmesan-crusted minty lamb cutlets
  • 1
    Put crumbs in a liquidiser or food processor and blend briefly until a fine crumb forms. Tip crumbs into a bowl and mix in half the salt, the dried mint and parmesan.
  • 2
    If the cutlets are thick, protect them with a clean plastic bag and use a mallet to beat them flat. Beat egg in a dish with remaining salt. Add cutlets, turn them to coat and let them sit in the egg for 10 minutes. Drain cutlets in a sieve. Pat on the crumbs.
  • 3
    Shallow-fry in hot oil until golden on both sides. Sprinkle with flaky sea salt and serve with lemon wedges and a garnish of fresh mint.

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