You won’t believe how easy it is to pull together these crispy, crunchy lamb cutlets and quick pickled salad. Cook these at your next spring BBQ or serve them for an alternative to your usual roast lamb on a Sunday.
For the pickled salad, combine all the ingredients except the watercress and set aside for 10 minutes to lightly pickle.
Trim any large pieces of fat from the lamb and discard.
Place seasoned flour and breadcrumbs in separate bowls. Add parmesan and thyme to breadcrumbs, and combine. In a bowl, whisk together eggs. Dust each cutlet in flour, shake off excess, then dip in egg mixture. Coat well in breadcrumbs then set aside.
Heat 1cm vegetable oil in a large frypan over medium heat. In batches, cook cutlets 2-3 minutes per side or until golden and cooked through. Drain on a wire rack and season with salt flakes.
Add watercress to the pickled salad and serve with the cutlets.
Swirl sriracha through yoghurt. Serve with lamb, salad and extra lemon wedges.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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