With the herb flavours and the sealed juices, these cutlets ideally served with mash potato make a fantastic dinner. You can also prepare them in advance for dinner parties.
With the herb flavours and the sealed juices, these cutlets ideally served with mash potato make a fantastic dinner. You can also prepare them in advance for dinner parties.
Preheat oven to hot.
To a food processor add your parsley.
Add the Parmesan cheese.
Add the rosemary, remove leaves from stem.
Add the garlic clove.
Zest half the lemon peel and add to processor.
Add the breadcrumbs.
Add pepper.
Blitz until mixture looks fine, almost like a coarse sand. Empty into plate.
Heat a frying pan using grapeseed oil on high heat.
Sear each lamb cutlet until brown, do both sides (do not cook).
Rest two minutes to let cool down.
With a pastry brush, dip it in the mustard and coat each lamb cutlet all around.
Dip coated cutlets in herb mixture, press firmly to ensure its coated evenly on all sides.
Melt the butter in the same frying pan and pour over each cutlet.
Heat pan and put back the cutlets in frying pan and place in very hot oven 240°C – 450°F until slightly brown on top, about 10 minutes.
Remove and serve immediately.
For a dinner party the lamb can be prepared in advance and refrigerated.
Lamb should still be pink inside.
By Joel Mielle
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