FAST & EASY
Crumbed Lamb Cutlets with Pickled Lemon & Rocket Salad and Kipfler Potatoes
Impress that special someone with this fun & easy recipe
|Prep Time||15mins||Cooking Time||10mins||Serves||2|
Zest the lemon, then carefully segment out the pieces. Sprinkle lemon segments well with sugar and salt and set aside to pickle while you crumb the lamb cutlet. Smear the cutlets liberally with Dijon mustard. Be sure to save any lemon juice to use as salad dressing.
Whisk together eggs and milk in a large bowl. Place flour in another large bowl. In a third large bowl mix together the breadcrumbs, parmesan, lemon zest and parsley.
Dip the cutlets in flour and shake off any excess, then dip into the egg mixture and finally into the breadcrumb mix, making sure to press the breadcrumbs into the lamb so that you get a nice even layering and no gaps.
Place kipfler potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until tender. Rinse under cold running water afterwards and drain well.
To cook the cutlets, heat half the butter in a fry pan over medium-high heat and add in the sprig of rosemary and three pieces of garlic. Once the butter is melted, cook 3 cutlets at a time for 2-3 minutes on each side until golden brown and medium rare. Pour out the butter, wipe out the fry pan and start again using the remaining butter to cook the last 3 cutlets. Use the same sprig of rosemary and add 3 new pieces of garlic.
If you don’t want to use butter, add a tablespoon of vegetable oil. It will help stop the butter from burning when you’re cooking your lamb.
10-15 minutes before you crumb and cook the cutlets, take them out of the fridge. This will ensure they are at room temperature and will cook evenly in the pan and produce an extra tender result.
This is an easy recipe to prepare ahead of time. The uncooked cutlets will hold crumbed for up to two days in the fridge if you want to be extra ready for the special day.
For a bit of extra romance, place two cutlets (in the shape of a heart) when plating with servings of salad and potatoes.