adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy lamb cutlets with sugar snap peas and mint
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Crispy lamb cutlets with mint dressing by Curtis Stone: a quick, gourmet meal in 30 minutes."
Ingredients:
  • 5 slices white bread (195g total), crusts removed, bread cut into pieces
  • 40g pecorino
  • 40.00 ml chopped fresh flat-leaf parsley
  • 75g plain flour
  • 3 free range eggs, lightly whisked
  • 8 x 70g lamb cutlets (560g total), pounded to 1cm thickness
  • 250ml olive oil
  • 300g sugar snap peas, trimmed, halved crossways
  • 1 lemon, zested and juiced
  • 20.00 ml finely chopped shallot
  • 20g mint
Instructions:
  • - Preheat the oven to 140C. - Use a food processor to pulse the bread until coarse crumbs form. - In a large bowl, combine the breadcrumbs, cheese, parsley, 2 teaspoons of sea salt flakes, and 1/2 teaspoon of freshly ground black pepper. - Place flour and eggs in separate shallow dishes. - Coat the lamb cutlets one at a time by first dipping in flour, then eggs, and finally the breadcrumb mixture. Press the breadcrumbs firmly onto the cutlets.
  • Heat 1 cup of oil in a large non-stick frying pan over medium heat. Cook 4 cutlets for 3 minutes per side until golden and the internal temperature reaches 60C. Transfer cooked cutlets to a baking tray and keep warm in the oven. Repeat with the remaining 4 cutlets.
  • First, boil a large saucepan of salted water. Then, create an ice bath by mixing 2 cups of ice with 2 cups of water in a bowl. Next, cook the sugar snap peas in the boiling water for 45 seconds until they turn bright green and become tender. After that, use a slotted spoon to transfer the peas to the ice bath for them to cool completely. Lastly, make sure to drain the sugar snap peas thoroughly before using.
  • Combine lemon zest, 2 tbsp lemon juice, shallot, 2 tbsp oil, 3/4 tsp sea salt flakes, and 1/2 tsp freshly ground black pepper in a small bowl and whisk together.
  • Combine the cooked sugar snap peas and mint in a large bowl with 2 tablespoons of the dressing. Serve the mixture on 4 dinner plates, each topped with 2 cutlets, and drizzle with the remaining dressing before serving.

Similar Recipes