Easter is a great time to spend with family and friends, whether you’re at home or away, and the best way to do that is around a meal. Obviously, chocolate is synonymous with Easter, but so is lamb and despite not having a full kitchen to work with, Ed will show you how you too can cook a delicious lamb cutlet meal, even if you’ve only got a camp stove. Combined with leafy greens, nuts, bread crumb crust and middle eastern spices, this dish is a mixture of textures and flavours.
Combined with leafy greens, nuts, bread crumb crust and middle eastern spices, this dish is a mixture of textures and flavours.
For more information about camping by the beach, head to Coledale Surf Club and Camping Reserve.
Ingredients
Method
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.
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.
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.
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