Cumin Crumbed Lamb Cutlets

By Andy Cooks · 20 min

Ingredients

Instructions

1. Season the lamb cutlets with salt, pepper and half the cumin.
2. In a shallow bowl, combine the flour, the remaining cumin and the fine salt, and mix well.
3. Put the beaten eggs in one shallow bowl and the panko in another.
4. Dip each cutlet in the flour, turning to coat fully, and shake off the excess.
5. Dip into the egg, let the excess drip off, then press firmly into the panko to coat.
6. Set the crumbed cutlets on a plate.
7. In a small bowl, mix the yoghurt, coriander and mustard. Season with salt to taste.
8. Zest the lemon, juice half of it, add to the yoghurt and mix well.
9. Heat oil in a large frying pan over medium-high heat.
10. Cook the cutlets in batches, depending on thickness, for 2 to 3 minutes per side, until golden brown. Thicker cuts take longer.
11. Keep the cooked cutlets warm on a rack on a tray while you cook the rest.
12. Season the cutlets with salt and serve with the yoghurt sauce and potato salad.

Summarized from Andy Cooks's video. Watch it for the details.

More recipes with

EggLemonPotatoYoghurtBreadcrumbGreek yoghurtLamb