Crumbed Lamb Cutlets with Asparagus
Recipes Family Holidays Main Dish Meal ideas Other ethnic food
Description
Lamb and herbs are a fantastic combination. This recipe crumbs the lamb cutlets in breadcrumbs and is served with asparagus. Serves 6-8.
Ingredients
12 lamb cutlets
2 bunches of asparagus
1 cup of plain all-purpose flour
1 cup of breadcrumbs
2 eggs, lightly beaten
salt and freshly ground black pepper to taste
1/4 cup of olive oil
1/2 cup of fresh parsley, chopped
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Preheat the oven to 350 ° F (180 ° C).
Beat the eggs lightly in a shallow bowl which is big enough to hold a lamb cutlet.
Use a different bowl to put the breadcrumbs and a third bowl to also hold the flour.
Start the process by rolling the lamb cutlets in the flour, one at a time, then dip them in the egg mixture before coating with breadcrumbs.
Heat oil in a large saucepan over a medium heat. Cook the lamb cutlets for 3-5 minutes on each side until they are golden brown.
Place the lamb cutlets on an oven tray and bake for a further 20 minutes.
Use the same sauce pan to cook the asparagus for about 2 minutes. Add any remaining breadcrumbs which are leftover into the pan and cook for a a couple more minutes, until the asparagus is a golden green color.
Serve the lamb cutlets alongside the asparagus in a serving plate.