Lamb cutlets with thyme and sage crust
(from Elyce123’s recipe box)
Source: delicious. June 2004
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: June
Ingredients
- 75g unsalted butter
- 8 slices white bread, crusts removed
- 4 tbsp chopped fresh mixed herbs, such as thyme, sage, flatleaf parsley and rosemary
- 6-bone best-end of lamb or 6 lamb cutlets
- olive oil, for frying
- 2-3 tbsp Dijon mustard
- steamed seasonal vegetables, to serve
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6.
- Melt the butter in a small pan or in the microwave. Place the bread in a food processor and whizz into breadcrumbs, then tip into a bowl and stir in the herbs. Season to taste and slowly add the melted butter until just combined. Set aside.
-
If using a rack of lamb cut into six cutlets. Heat a frying pan until searing hot. Add a thin layer of olive oil and seal the cutlets on both sides until brown – you may have to do this in batches depending on the size of your pan. Transfer to a roasting tin.
-
Brush each lamb cutlet with a little of the Dijon mustard and sprinkle a tablespoon of the breadcrumb mixture on top of each one, making sure not to pat down. Roast for 8-10 minutes, or until the lamb is tender and the breadcrumbs are golden. Serve with steamed seasonal vegetables.