Ingredients
30g breadcrumbs
1/4 cup pinenuts
30g flat leaf parsley
50g rice cooked
30ml Verjuice
8 lamb cutlets
To taste salt flakes
To taste freshly ground black pepper
Crumb mixture
2 cup breadcrumbs
2 tbspn thyme chopped
2 tbspn rosemary chopped and fried
½ cup parsley chopped
120g eggs beaten
120g plain flour
30g breadcrumbs
1/4 cup pinenuts
30g flat leaf parsley
50g rice cooked
30ml Verjuice
8 lamb cutlets
To taste salt flakes
To taste freshly ground black pepper
Crumb mixture
2 cup breadcrumbs
2 tbspn thyme chopped
2 tbspn rosemary chopped and fried
½ cup parsley chopped
120g eggs beaten
120g plain flour
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Methods
1
For the cutlet filling, toast pine nuts and breadcrumbs until golden brown.
2
Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts, cooked rice, Verjuice and bread crumbs. Add Extra Virgin Olive Oil to moisten, season with salt and pepper.
3
Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.
TO CRUMB THE CUTLETS
4
Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl. Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.
5
Bring a non stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.
6
Great served with a rocket and goat's cheese salad.
1
For the cutlet filling, toast pine nuts and breadcrumbs until golden brown.
2
Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts, cooked rice, Verjuice and bread crumbs. Add Extra Virgin Olive Oil to moisten, season with salt and pepper.
3
Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.
TO CRUMB THE CUTLETS
4
Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl. Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.
5
Bring a non stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.
6
Great served with a rocket and goat's cheese salad.
