Lamb and herbs are a fantastic combination. This recipe crumbs the lamb cutlets in breadcrumbs and is served with asparagus. Serves 6-8.
Ingredients
- 12 lamb cutlets
- 2 bunches of asparagus
- 1 cup of plain all-purpose flour
- 1 cup of breadcrumbs
- 2 eggs, lightly beaten
- salt and freshly ground black pepper to taste
- 1/4 cup of olive oil
- 1/2 cup of fresh parsley, chopped
Cooking Instructions
Preheat the oven to 350 ° F (180 ° C).
Beat the eggs lightly in a shallow bowl which is big enough to hold a lamb cutlet.
Use a different bowl to put the breadcrumbs and a third bowl to also hold the flour.
Start the process by rolling the lamb cutlets in the flour, one at a time, then dip them in the egg mixture before coating with breadcrumbs.
Heat oil in a large saucepan over a medium heat. Cook the lamb cutlets for 3-5 minutes on each side until they are golden brown.
Place the lamb cutlets on an oven tray and bake for a further 20 minutes.
Use the same sauce pan to cook the asparagus for about 2 minutes. Add any remaining breadcrumbs which are leftover into the pan and cook for a a couple more minutes, until the asparagus is a golden green color.
Serve the lamb cutlets alongside the asparagus in a serving plate.
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