Thursday, April 11, 2013

Lemon and Oregano Crumbed Lamb Cutlets recipe

Lemon and Oregano Crumbed Lamb Cutlets
Lemon and Oregano Crumbed Lamb Cutlets

Herbs such as oregano and marjoram are sometimes overlooked in favour of their more familiar cousins rosemary and thyme. When combined with lemon zest they make a delicious fragrant crumb to coat the lamb cutlets

Serves 4 

Lemon and Oregano Crumbed Lamb Cutlets ingredients: 12 lamb cutlets. 1 and 1/2 cups panko crumbs. finely grated zest 1 lemon. 2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano. 2 eggs. 1 teaspoon Dijon mustard. 1/2 cup plain flour. Parmesan cheese, optional. olive oil and butter. salad leaves to serve

Lemon and Oregano Crumbed Lamb Cutlets recipe: Lightly flatten the lamb cutlets between two pieces of plastic wrap. Put the crumbs, lemon zest and oregano in a shallow dish and rub together with your fingertips to infuse Whisk the eggs and mustard in another dish and season. Place the flour in a third dish and season. Dip the chops first in the flour and then into the eggs, letting the excess drip back into the dish. Coat in the crumbs, pressing them on well to adhere. Cover and refrigerate if not cooking immediately
To cook: Heat a little oil and butter in a sauté pan and cook the cutlets in batches for 2-3 minutes each side until golden and crisp and just cooked through. Cooking time will depend on the thickness of the lamb. Keep warm in a low oven. Repeat with the remaining cutlets, wiping out the pan if necessary and adding fresh oil and butter. Place on a serving platter and top with shavings of Parmesan, if using