Crumbed lamb cutlets

Maria Benardis cites Anogia, Crete, as having the best slow-cooked lamb she's ever tasted. This recipe is a great deal faster to prepare than that of Anogia, but is equally satisfying. Add grated Greek cheese to the breadcrumb coating.

• serves

  2

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 8 lamb cutlets, French-trimmed
• salt and cracked black pepper
• 60 g (1 cup) fresh breadcrumbs
• 1 tsp dried wild oregano
• 1 tbsp oregano, chopped
• 1 tbsp thyme leaves
• ½ tsp ground cumin
• 2 tbsp finely chopped parsley
• finely grated rind of 1 lemon
• 35 g (¼ cup) plain flour
• 1 egg, beaten
• extra-virgin olive oil, to shallow fry
• 1 lemon, cut into wedges, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Season the lamb cutlets with salt and pepper. In a bowl, combine the breadcrumbs, herbs, cumin, parsley and lemon rind and mix well. Place the flour and egg in separate bowls.

Coat a lamb cutlet with flour then dip into the egg. Coat the cutlet with the breadcrumb mixture, pressing lightly to coat. Repeat with remaining cutlets.

Place a large frying pan over medium heat. Add the olive oil and 4 lamb cutlets and cook for 2–3 minutes on each side for medium-rare or until cooked to your liking. Repeat with the remaining cutlets.

Place the lamb cutlets on a serving platter and serve with lemon wedges.

©2012 Maria Benardis

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.