Crispy lamb cutlets with snap peas and mint

Breaded lamb cutlets on a bed of snow pea sprouts and sugar snap peas.




  1. Preheat the oven to 140°C (120°C fan-forced).
  2. In a food processor, process the bread to form coarse breadcrumbs.
  3. In a large bowl, mix the breadcrumbs, cheese, parsley, 2 tsp of sea salt flakes and ½ tsp of freshly ground black pepper.
  4. Place the flour and eggs, separately, into shallow baking dishes.
  5. Dip the lamb cutlets, one at a time, into the flour, shaking off any excess, then dip into the eggs and then the breadcrumbs. Press the breadcrumbs firmly into the cutlets.
  6. Add 1 cup of the oil to a large heavy nonstick frying pan and place over medium heat. When the oil is hot, add 4 cutlets and cook for 3 minutes on each side, or until golden and an instant-read thermometer inserted into the center of a cutlet registers 60°C.
  7. Transfer the cooked cutlets to a baking tray and keep warm in the oven. Cook the remaining 4 cutlets.
  8. Meanwhile, bring a large pot of salted water to a boil over high heat. Prepare an ice bath by combining 2 cups of ice and 2 cups of water.
  9. Add the sugar snap peas to the boiling water and cook for about 45 seconds, or until they are bright green and tender. Using a slotted spoon, transfer the peas to the ice bath and leave to chill completely. Drain the snap peas very well.
  10. In a small bowl, whisk the lemon zest, 2 tablespoons of the lemon juice, shallots, remaining 2 tablespoons oil, 3/4 teaspoon of sea salt flakes and 1/2 teaspoon of freshly ground black pepper.
  11. In a large bowl, toss the cooked snap peas, snow pea sprouts and mint with 2 tablespoons of the dressing.
  12. Divide the salad among 4 dinner plates. Top with 2 cutlets and serve with the remaining dressing.

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