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Crumbed lamb cutlets with roast greek-salad vegetables
Crumbed lamb cutlets with roast greek-salad vegetables
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Elevate classic lamb cutlets with a crispy crumb coating, paired perfectly with a cozy roasted vegetable salad.
Ingredients:
  • 1 red onion, cut into thin wedges
  • 3 roma tomatoes, halved
  • 2 red capsicums, roughly chopped
  • 3 zucchini, halved lengthways, thickly sliced
  • 1 garlic clove, finely chopped
  • 80ml olive oil
  • 200g feta, chopped
  • 80g olive
  • 20.00 ml oregano leaves, plus extra to serve
  • 100g breadcrumbs
  • Grated zest of 1 lemon
  • 8 French-trimmed lamb cutlets
  • 35g plain flour
  • 1 egg, lightly beaten
Instructions:
  • Preheat the oven to 200°C and cover a large baking tray with foil for easy clean-up.
  • Coat vegetables and garlic with a flavorful mix of 2 tablespoons of oil and 1/2 teaspoon of dried oregano. Season well. Roast on a tray for 15 minutes or until veggies are tender. Sprinkle with feta, olives, and fresh oregano leaves, then bake for an additional 5-8 minutes until the feta turns golden brown. Enjoy!
  • Combine bread crumbs with lemon zest and the remaining 1/2 teaspoon of dried oregano, then season. Coat the lamb in flour first, then in the egg and breadcrumb mixture, shaking off any excess.
  • - Heat the remaining 2 tablespoons of oil in a frypan over medium-high heat. Cook lamb in batches for 2-3 minutes on each side until it reaches your desired level of doneness. Serve the lamb cutlets on a platter alongside roasted vegetables, lemon wedges, and oregano.

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