Coriander Crumbed Lamb Cutlets Recipes

CORIANDER CRUMBED LAMB CUTLETS

Steps:

• Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
• Season with salt and pepper and mix well.
• Place milk and eggs in another shallow bowl and beat together lightly.
• Place the flour in a third bowl shallow bowl.
• Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
• Press each cutlet into the breadcrumb mixture.
• Heat 2 tablespoons of the oil in a large frypan over medium heat.
• When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
• Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
• Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.

CORIANDER CRUMBLED LAMB CUTLETS

Steps:

• 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 bread crumbs, 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.
• In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets.

CORIANDER-AND-CHILE-RUBBED LAMB CHOPS

Steps:

• Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
• Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
• When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.

CRUMBED LAMB CUTLETS

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.

CORIANDER LAMB CHOPS

Steps:

• Preheat broiler.
• With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
• Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.