Lamb Haters Crumbed Cutlets Recipes

BREADED LAMB CUTLETS

Steps:

• Preheat the oven to 200°F. If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2-inch thickness with a mallet or rolling pin. Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
• When the oil shimmers, remove the garlic and discard. Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet. Do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
• Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes. The meat should remain rare. Remove the pieces, drain, and then transfer to a warm platter in the oven. When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan. Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
• Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.

LAMB HATERS CRUMBED CUTLETS

Steps:

• Slightly flatten cutlets with rolling pin.
• Dip cutlets in flour.
• Dip cutlets in beaten egg.
• Dip cutlets in bread crumbs.
• Heat oil in pan.
• Place cutlets in hot oil and lower heat to medium.
• Sprinkle with garlic salt, oregano and pepper.
• Cook cutlets until coating is browned and crisp.
• Turn cutlets over and sprinkle with garlic salt, oregano and pepper and cook until browned both sides.
• Squeeze fresh lemon over cutlets and serve hot with a selection of fresh chopped veggies, ie carrots, cucumbers, and hot fresh garlic toast.