Name: Parmesan-crusted minty lamb cutlets
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup panko crumbs; 1/2 teaspoon salt; 1 1/2 teaspoon dried mint; 1/2 cup freshly grated parmesan; 12 lamb cutlets; 1 large free-range egg (size 7); olive oil, for frying; flaky sea salt; lemon wedges and fresh mint sprigs, to serve

Parmesan-crusted minty lamb cutlets

There’s nothing like the flavour of new-season lamb. Julie Biuso will have you charging to the butcher to get your hands on this delicate, succulent and versatile meat

Ingredients

1 cup panko crumbs

1/2 teaspoon salt

1 1/2 teaspoon dried mint

1/2 cup freshly grated parmesan

12 lamb cutlets

1 large free-range egg (size 7)

olive oil, for frying

flaky sea salt

lemon wedges and fresh mint sprigs, to serve

Method

1.Put crumbs in a liquidiser or food processor and blend briefly until a fine crumb forms. Tip crumbs into a bowl and mix in half the salt, the dried mint and parmesan.

2.If the cutlets are thick, protect them with a clean plastic bag and use a mallet to beat them flat. Beat egg in a dish with remaining salt. Add cutlets, turn them to coat and let them sit in the egg for 10 minutes. Drain cutlets in a sieve. Pat on the crumbs.

3.Shallow-fry in hot oil until golden on both sides. Sprinkle with flaky sea salt and serve with lemon wedges and a garnish of fresh mint.

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