Using a meat mallet, pound lamb cutlets lightly all over until 5mm thick. Place herbs, breadcrumbs and parmesan in a bowl and mix well to combine. Season with salt and pepper.
To crumb lamb cutlets, place breadcrumb mixture, flour and eggs in 3 separate shallow bowls. Working one at a time, dust cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure it sticks. Place on a plate and refrigerate for 20 minutes.
Meanwhile, to make salad, blanch peas in a saucepan of boiling water for 2 minutes, then drain and refresh in iced water. Drain again and place in a large bowl with mâche, radicchio and mint. Toss gently to combine.
To make dressing, whisk together olive oil, vinegar and lemon juice. Add to salad and toss gently to combine. Scatter over goat’s cheese and season with salt and pepper.
Heat oil in a large frying pan over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Add rosemary sprigs, then cook lamb, in batches, for 4 minutes, turning halfway, or until golden brown and cooked to medium. Drain on paper towel and cover with foil to keep warm.
To make salmoriglio, blend all ingredients, except oil, in a blender to a smooth paste. Transfer to a bowl and gradually whisk in oil until combined, then season.
Divide lamb cutlets and salad among plates and drizzle over salmoriglio to serve.
* Panko breadcrumbs are available from Asian food shops.
* If you can’t find fresh peas, substitute 90g frozen peas.
* Lamb’s lettuce is a salad green that is sold in punnets at selected greengrocers.
Drink 2009 The Story ‘Associates’ Shiraz
To crumb lamb cutlets, place breadcrumb mixture, flour and eggs in 3 separate shallow bowls. Working one at a time, dust cutlets with flour, shaking off excess, then dip in eggs and coat in breadcrumb mixture, pressing mixture to ensure it sticks. Place on a plate and refrigerate for 20 minutes.
Meanwhile, to make salad, blanch peas in a saucepan of boiling water for 2 minutes, then drain and refresh in iced water. Drain again and place in a large bowl with mâche, radicchio and mint. Toss gently to combine.
To make dressing, whisk together olive oil, vinegar and lemon juice. Add to salad and toss gently to combine. Scatter over goat’s cheese and season with salt and pepper.
Heat oil in a large frying pan over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Add rosemary sprigs, then cook lamb, in batches, for 4 minutes, turning halfway, or until golden brown and cooked to medium. Drain on paper towel and cover with foil to keep warm.
To make salmoriglio, blend all ingredients, except oil, in a blender to a smooth paste. Transfer to a bowl and gradually whisk in oil until combined, then season.
Divide lamb cutlets and salad among plates and drizzle over salmoriglio to serve.
* Panko breadcrumbs are available from Asian food shops.
* If you can’t find fresh peas, substitute 90g frozen peas.
* Lamb’s lettuce is a salad green that is sold in punnets at selected greengrocers.
Drink 2009 The Story ‘Associates’ Shiraz