Coriander-crumbed Lamb Cutlets

Morning! 

This weeks recipe is super simple and totally delicious! A perfect mid week meal when you are shot on time but looking for something a little more exotic than take-out. It is Bill Granger's Coriander- Crumbed Lamb Cutlets! Yum'o! 

You will need 

1 cup plain flour 

3 tablespoons milk 

2 eggs

2 cups fresh breadcrumbs

1 large handful fresh parsley, chopped

2 tablespoons finely chopped fresh cilantro

1 teaspoon finely grated lemon zest 

1 teaspoon ground cumin

Sea salt and freshly cracked black pepper

12 French-trimmed lamb cutlets or rib chops

1/2 cup olive oil

Herbed Yogurt (to serve) 

Method 

Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the breadcrumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs.

Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.

I hope you loves these as much as my family and I do! 

Lou xxx