Enjoy Maggie Beer's delicious crumbed lamb cutlets.
For the cutlet filling.:
Toast pine nuts and breadcrumbs until golden brown. Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts and breadcrumbs. Add some Extra Virgin Olive Oil to moisten and season with salt and pepper.
Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.
To crumb the cutlets:
Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl.
Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.
Bring a non-stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.
Great served with a salad of rocket and goat's cheese.
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