Ingredients
12 French-trimmed lamb cutlets
Sea-salt flakes and freshly ground black pepper, to season
¼ cup extra virgin olive oil
½ cup finely grated parmesan cheese
2 tsp mustard powder
1 tsp dried mixed herbs
1 cup breadcrumbs
3 free-range egg whites, whisked
Finely grated zest and juice of 2 lemons
1 large bunch Tuscan kale, roughly chopped
1 bunch flat-leaf parsley, chopped
1 Tbsp za’atar
¼ cup pomegranate seeds
¼ cup flaked almonds, toasted
100g labne Lemon wedges, to serve
Method
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Season lamb cutlets, then drizzle with half of the oil. Cook on a very hot barbecue flat plate or frying pan for 1 minute on each side until just browned. Set aside.
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Combine parmesan, mustard powder, dried mixed herbs and breadcrumbs in a bowl, mix well. Add egg whites and zest, then mix to form a paste. Season with salt. If needed, add a little water. Press onto one side of cutlets, then cook crusty side down for 5 minutes, turn and cook on uncoated side for 2 more minutes, drizzling with lemon juice 2-3 times during cooking.
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In same pan or flat plate, sear kale in remaining oil until lightly wilted. Season, then toss with parsley, za’atar, pomegranate seeds and almonds. Serve lamb cutlets with Mediterranean greens, labne and lemon wedges.