Description
Super tasty, delicious lamb cutlets cooked to perfection, served with an amazing mint sauce. I will show you how to cook the cutlets rare, medium-rare and well done. This recipe is perfect for any gathering, especially Easter.
Ingredients
- FOR THE MINT SAUCE:
- 4 Tablespoons White Or Red Whine Vinegar
- ⅓ cups Mint Leaves, Finely Chopped
- 2 Tablespoons Sugar
- 4 Tablespoons Boiling Water
- FOR THE LAMB:
- 3 sprigs Rosemary, Leaves Finely Chopped
- 1 cup Breadcrumbs Seasoned With Salt And Pepper
- 12 Lamb Cutlets, Room Tempurature
- ¾ cups Plain Flour, Seasoned With Salt And Pepper
- 2 Eggs, Beaten In A Bowl Seasoned With Salt And Pepper
- Light Oil, Such As Vegetable Oil Or Canola Oil, As Needed
- Salt And Pepper, For Seasoning
Preparation
For the mint sauce:
Add all the mint sauce ingredients to a bowl and stir. Taste and adjust the flavour to your liking. Set aside and move onto the cutlets.
For the lamb cutlets:
Mix chopped rosemary and seasoned breadcrumbs.
Dust cutlets in flour, shaking off the excess. Dip in beaten egg mixture, making sure each cutlet is well coated. Let some of the excess egg drip off before adding to the bowl of breadcrumbs. Coat each cutlet in the breadcrumbs, then transfer onto a tray or plate and set aside.
Preheat a frying pan over high heat for about 1–2 minutes, then add about 1 tablespoon of oil. Add crumbed cutlets and cook for about 2 to 2 ½ minutes on each side for medium-rare.
Let the cutlets rest for a minute or two, then serve with the mint sauce.
