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Herb-Crumbed Lamb Cutlets with Asparagus

Herb-Crumbed Lamb Cutlets with Asparagus

1 cup fresh breadcrumbs
1/2 cup flat leaf parsley
1/2 cup mint
zest of 1 lemon
1 teaspoon ground cumin
1 teaspoon sea salt
ground black pepper
125g plain flour
2 eggs lightly beaten
12 lamb cutlets

2 bunches asparagus
2 tomatoes, coarsely chopped
150g feta, crumbled

Place all crumb ingredients into the bowl of a food processor, process until well combined.

Put flour in a shallow bowl, put eggs in another shallow bowl and 2/3 breadcrumb mixture in another shallow bowl. Dip cutlets into flour, then egg and then breadcrumb mixture.

Heat oil in a large frying pan over medium high heat and cook cutlets for 2 minutes each side until golden. Remove from pan and rest.

Put asparagus and tomato into the same pan and cook for 2 minutes; add remaining breadcrumbs into pan and cook for a further 2-3 minutes until golden.

Serve cutlets with asparagus topped with crumbled feta.

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