Coriander-Crumbed Lamb Cutlets
INGREDIENTS
  • 125g plain/all-purpose flour
  • 3 tbsp milk
  • 2 eggs
  • 160g panko breadcrumbs
  • 1 + 1/2 tbsp finely chopped Italian/flat-leaf parsley
  • 2 tbsp finely chopped coriander/cilantro
  • 1 tsp finely grated lemon zest
  • 1 tsp ground cumin
  • 1/2 tsp cayenne powder
  • 12 lamb cutlets (French-trimmed if you can. I couldn’t)
  • Salt and pepper
  • Oil, for frying
  • Herbed Yoghurt:
  • 125mL thick Greek yoghurt (a low-fat variety so you don’t feel quite so guilty)
  • 1 tbsp finely grated lemon zest
  • 1 tbsp finely chopped Italian/flat-leaf parsley
  • 2 tbsp finely chopped coriander/cilantro
DIRECTIONS
  1. the flour in a wide, flattish bowl and set aside. Lightly beat the eggs and milk in another bowl and also set aside. Mix together the breadcrumbs, parsley, coriander, lemon zest, cumin and cayenne in a third bowl, then season with salt and pepper and mix through.
  2. Dip lamb cutlets in flour, shake off the excess, then dip in the beaten egg then breadcrumbs.
  3. Heat oil in a large frying pan over medium heat and then fry the cutlets in batches till they are golden brown on each side and just cooked through (don’t overcook unless you happen to enjoy the sensation of chewing on leather!), then set aside to rest for a minute or two before serving.
  4. Serve with herbed yoghurt and a bitter green salad.
  5. Herbed Yoghurt: Mix altogether and serve with lamb cutlets.
RECIPE BACKSTORY
Though I endured a bit of trauma while making these...I have to say that the cutlets were fautless - quick, easy, and very very yum!