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Lemon lamb cutlets with peas & feta
Lemon lamb cutlets with peas & feta
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Ingredients:
  • 8 (about 500g) lamb cutlets, fat trimmed
  • 50g (1/3 cup) plain flour
  • 2 eggs, lightly whisked
  • 100g (1 cup) dried breadcrumbs
  • 60mls (1/4 cup) vegetable or canola oil
  • 300g sugar snap peas, topped
  • 75g Greek feta, crumbled
  • 20.00 ml finely chopped fresh mint
  • Extra fresh mint sprigs, to serve
Instructions:
  • Coat lamb cutlets with flour, then dip in whisked eggs. Sprinkle with lemon rind, pressing to adhere, then coat evenly with breadcrumbs.
  • In a large frying pan over medium heat, heat 2 tablespoons of oil. Cook lamb cutlets for 3-4 minutes on each side until golden and cooked to your preference. Drain on paper towel, working in batches if needed.
  • Heat the rest of the oil in a wok or frying pan over medium-high heat. Stir-fry the peas for 2-3 minutes until tender crisp. Add the feta and mint, then garnish with extra mint sprigs before serving.

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