Our parmesan and herb crusted lamb cutlets are perfect for the whole family, in fact, our kids will love these lamb with handles. Try them for yourself this week.
parmesan and herb crusted lamb cutlets
- 8 lamb cutlets, trimmed
- ½ cup plain flour
- sea salt freshly ground black pepper
- 1 egg
- ½ cup water
- ½ bunch green herbs, finely chopped
- ½ cup Parmesan cheese, finely grated
- 1½ cups Panko crumbs
- vegetable oil for frying
- mustard to serve
- lemon cheeks to serve
Beat the egg and water together and place in a wide shallow bowl. Combine the crumbs, parmesan cheese and herbs together on a flat plate. Place the flour, salt & pepper into a plastic bag. Add the cutlets and shake vigorously. Shake off excess flour. Dip each floured cutlet in the beaten egg and water mixture, then coat each cutlet well in the crumb mixture pressing firmly to get as much crumb as possible to stick to the cutlet. Heat a little oil in a frying pan over a medium heat, add the cutlets and cook for about 3 minutes each side until golden. Remove and rest in a warm oven for a few minutes. To serve smear the mustard onto each serving plate, arrange cutlets decoratively and garnish with lemon cheeks. Serves 4.
Tips: Lamb cutlets create perfect ‘lamb with handles’ for little kids they love eating the meat off the bone and it’s a good way to increase their intake iron from red meat.