Name: Parmesan crumbed lamb with beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/3 cup panko (dried japanese) breadcrumbs); 1/3 cup freshly grated parmesan; 1/3 cup plain flour; 1 egg, lightly whisked; 12 lamb cutlets, trimmed; 2 tablespoon vegetable or olive oil; 40 gram butter; 8 equal-size chat (baby) potatoes; 150 gram green beans, topped; lemon wedges, to serve

Ingredients

1 1/3 cup panko (dried japanese) breadcrumbs)

1/3 cup freshly grated parmesan

1/3 cup plain flour

1 egg, lightly whisked

12 lamb cutlets, trimmed

2 tablespoon vegetable or olive oil

40 gram butter

8 equal-size chat (baby) potatoes

150 gram green beans, topped

lemon wedges, to serve

Method

1.Combine panko and parmesan in a shallow bowl. Place flour and egg in 2 separate shallow bowls. Dip lamb into flour to coat, then egg, then panko-parmesan mixture.

2.Melt oil and half the butter in a large frying pan over moderate heat. Cook lamb, in batches, for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil; rest for 5 minutes.

3.Meanwhile, place potatoes in a medium saucepan. Cover with water. Bring to the boil over moderate heat. Boil for 10 minutes, adding beans in last 2 minutes of cooking, or until vegetables are tender. Drain; return to pan. Toss with remaining butter.

4.Serve lamb with potatoes, beans and lemon wedges.

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of the supermarket and Asian grocery stores. If time permits, chill crumbed lamb for 15 minutes before cooking. Swap lamb for pork cutlets. Cooking time may vary.
Note

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Ingredients

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