Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table
Lamb

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

This recipe will set your tastebuds ablaze, I promise. It is a flavour overload of aromatic mint, pungent Parmesan and fiery cayenne all complimenting these superb French-trimmed cutlets from the lamb I bought from our local City Farm. If you prefer less heat, halve the amounts of cayenne and black pepper.

Heres the video showing all the steps in real time, live, super HD (ish) action¦.

Serves 2

8 lamb cutlets, French-trimmed so that bone shows and there is no outer layer of fat (unless you like the fat I dont)
15-20 mint leaves
50g breadcrumbs
1 tsp cayenne pepper
1 tsp salt
1 tsp freshly ground black pepper
2-3 glugs of olive oil
2 tbsp Parmesan, grated
2 tbsp Dijon mustard
1 tbsp honey

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

1. Blanch the mint by immersing it in a saucepan of boiling water for no more than 5 seconds. Remove and drain on kitchen towel, then squeeze dry.

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

2. Put the mint, breadcrumbs, cayenne, salt and pepper into a blender and drizzle in the olive oil. Pulse until combined.

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table
Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

3. Transfer to a bowl and add the Parmesan. Stir to combine. Transfer the mixture to a plate.

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

4. In a small bowl, mix the mustard and honey together, then take a lamb cutlet and brush all over. Repeat with the other cutlets.

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

5. Dip each cutlet in the mint/breadcrumb mixture and coat all over, pressing it on with your fingers.

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table
Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

6. Transfer to a foil-lined roasting tin. Preheat the oven to 180C/Gas 4 and cook the cutlets for 8-10 mins (for rare) or a little longer if you prefer them well done.

Parmesan and Mint-Crusted Lamb Cutlets with a Fiery Kick, Lay The Table

7. Serve with buttered new potatoes and stir-fried shredded spring greens.

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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