Monday, June 14, 2010
parmesan and herb crumbed lamb
This dish, although inspired by the abundance of herbs in late spring, is a wonderful dish to have any time of year. I find it a great choice for entertaining, as you can crumb the lamb hours before. All you'll need to do when your friends arrive is cook the lamb, let the wine breathe and sit down to dinner.
what you need
12 lamb cutlets (ask your butcher to French, slightly tenderize and flatten them)
3 cups fresh bread crumbs
2 tablespoons chopped thyme
2 tablespoons chopped rosemary
4 tablespoons grated parmesan
2 cups plain flour
1 cup milk
For the lamb
Lightly beat the egg and add the milk.
Place the flour into a wide bowl or dish and season with salt and pepper.
Place the crumbs, parmesan and herbs into a wide bowl or dish and mix in the pesto, (it may become lumpy but keep mixing it until you have an even texture.
Dust the cutlets in the flour, keeping the bone clean.
Then one at a time, moisten them with the egg and milk wash, again keeping the bone clean.
Allow the egg wash to slightly drain off and crumb them with the pesto bread crumb mix.
Place in the fridge if you are preparing ahead of time, or move right onto the next step.
Over medium-high heat, brown them off in a little butter mixed with extra virgin olive oil and transfer them to the oven for 5-10 minutes depending on whether you want well done or medium-rare cutlets.
I recommend a medium bodied red such as a Cabernet Sauvignon to go with the lamb.
Great as party food or serve as a meal with Caponata and mash potatoes and crusty bread.