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Crumbed lamb cutlets with warm pumpkin salad
Crumbed lamb cutlets with warm pumpkin salad
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
"Portuguese-inspired dish: Veal cutlets in flavorful parsley coating."
Ingredients:
  • 600g butternut pumpkin, peeled, seeded
  • 250g grape tomatoes
  • 400g can chickpeas
  • 1 bulb garlic
  • 80ml (1/3 cup) olive oil
  • 1/2 bunch flat-leaf parsley
  • 75g (1 cup) panko (Japanese) breadcrumbs (see note)
  • 2 lemons
  • 75g (1/2 cup) plain flour
  • 2 eggs
  • 8 lamb cutlets
  • 2 tsp red wine vinegar
  • 75g feta
Instructions:
  • Preheat your oven to 220C fan-forced. Cut pumpkin into 2cm pieces and combine with tomatoes in a roasting pan. Rinse and drain chickpeas, then dry them with paper towel. Toss unpeeled garlic cloves and chickpeas into the pan.
  • Drizzle the pumpkin mixture with 2 tablespoons of oil, season with salt and pepper, and roast for 20 minutes or until tender, stirring halfway through. Tear parsley leaves, finely chop a handful, and place in a bowl. Add breadcrumbs and zest from 1 lemon. Line a tray with baking paper. Place flour in a second bowl, season, and crack eggs into a third bowl, lightly beating them. Dust lamb with flour, dip in eggs, then coat in breadcrumb mixture. Place on lined tray and refrigerate until ready to use.
  • In a large frying pan over medium heat, warm the remaining 2 tablespoons of oil. Cook the cutlets in 2 batches for about 2 1/2 minutes on each side, until the crumbs turn golden and the meat remains pink in the center.
  • Squeeze reserved lemon juice over pumpkin mixture and drizzle with vinegar. Transfer to a platter and cut remaining lemon into wedges. Crumble feta over pumpkin, sprinkle with reserved parsley, top with cutlets, and serve with lemon wedges.

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