Pecorino and Breadcrumb-Crusted Lamb Cutlets

Pecorino and breadcrumb crusted lamb cutlets pic

This recipe is indeed a classic and is really not that difficult. Take your time with it and do it with love. Don’t rush the frying either by making the oil too hot. These will be wonderful if they are allowed to fry gently and become beautifully golden and cooked just right inside. The flavour friends in this dish are definitely the mustard and thyme with the pecorino. Its a great combination for Lamb!

Crumbs:

2 pita breads (you can also use 3 or 4  slices of ciabatta loaf)

1 sprig rosemary (leaves only)

2 sprigs thyme (leaves only)

½ cup (125ml) coarsely grated pecorino cheese

Salt and milled pepper

12 lamb rack cutlets (French trimmed)

¼ cup (60ml) Dijon mustard

Flour for dusting

2 eggs – beaten

Vegetable oil, for frying

Tzatziki, for serving

–       Place crumb ingredients in a blender and pulse until medium-sized breadcrumbs form. Tip onto a plate.

–       Season the cutlets and brush all over with mustard. Dust in flour and dip in egg. Coat in crumbs and refrigerate for 30 minutes to set crumbs.

–       Heat about 4cm oil in a pan and fry cutlets until golden all over.

–       Drain on kitchen paper and serve hot with tzatziki.

Serves 4

Recipe from the Pick ‘n Pay Fresh Living Magazine

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2 thoughts on “Pecorino and Breadcrumb-Crusted Lamb Cutlets

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