Juicy lamb cutlets, crumbed and golden, ready for a dunk in a punchy yoghurt and mustard sauce. There’s cumin in the crumb for a little earthy kick, and the lemony dip keeps things bright. Perfect for a midweek dinner.
Category
Dinner
Servings
4
Prep time
15 minutes
Cook time
15 minutes
Juicy lamb cutlets, crumbed and golden, ready for a dunk in a punchy yoghurt and mustard sauce. There’s cumin in the crumb for a little earthy kick, and the lemony dip keeps things bright. Perfect for a midweek dinner.
Ingredients
- 12 lamb cutlets, French trimmed
- sea salt and pepper, to season
- 1 cup (150g) plain flour
- 2 tbsp ground cumin
- 1 tbsp fine sea salt
- 2 eggs, beaten
- 1½ cups panko breadcrumbs
- ⅔ cup (185g) Greek yoghurt
- ¼ cup finely chopped coriander
- 1 tsp hot mustard
- 1 lemon
- olive oil, to shallow fry
- potato salad, to serve
Directions
Season the lamb cutlets with salt, pepper and half the cumin.
- Combine flour, remaining cumin and fine salt in a shallow bowl, mix well to combine.
- Place eggs in a shallow bowl and panko in a third shallow bowl.
- Dip cutlets into flour, turning to coat completely, then shake off excess.
- Dip into egg, allowing excess to drip off, then dip into breadcrumbs and press down on breadcrumbs to coat firmly.
- Place crumbed cutlets on a plate.
- Combine yoghurt, coriander and mustard in a small bowl. Season with salt to taste.
- Zest the lemon and juice 1 half. Add to yoghurt and mix well.
- Heat oil in a large frying pan on medium high heat.
- Cook cutlets in batches, based on their thickness (thicker cuts will need longer to cook) for 2-3 minutes each side, until golden brown.
- Transfer to a tray with a rack and keep warm while cooking remaining cutlets.
- Season cutlets with salt. Serve with yoghurt dipping sauce and a simple potato salad on the side.
