Lemon Myrtle and Parmesan Crusted Lamb Cutlets with Couscous
Impress your guests with this gorgeous lamb cutlet recipe. Our Lemon Myrtle gives it a fresh citrus aroma and is packed full of antioxidant and mineral properties, as well as being a high source of Vitamin C. Dinner is served!
Prep time: 15
Cook time: 30
½ cup plain flour
2 eggs, whisked
1.5 tbsp finely chopped thyme leaves
1.5 cup breadcrumbs
3 tbsp finely grated parmesan
1 tbsp Lemon Myrtle
Sea salt and freshly ground black pepper, to season
12 French-trimmed lamb cutlets, at room temperature
3 tbsp olive oil
1 cup whole-wheat couscous
1¼ cups very hot tap water
15-ounce can chickpeas, drained and rinsed
¼ cup fresh mint leaves, torn
3 tbsp fresh lemon juice
2 tbsp extra virgin olive oil
½ tsp kosher salt
¼ tsp freshly ground black pepper
Place the flour and whisked eggs in separate shallow bowls. Combine thyme, Lemon Myrtle, breadcrumbs, salt, pepper and parmesan in another shallow bowl.
Dust the lamb cutlets with flour, shaking off excess, then dip them in the eggs and coat in the breadcrumb mixture, pressing mixture to ensure that it sticks.
Heat oil in a large frying pan over medium-high heat. Cook the lamb, in batches, for 4-6 minutes, or until golden brown and medium-rare, turning halfway. Drain on a paper towel.
To make the couscous, combine the couscous and water in a large bowl. Cover tightly with plastic wrap and let it stand until the water is absorbed and the couscous is tender (about 10 minutes). Fluff with a fork. Add the chickpeas, mint, lemon juice, oil, salt, and pepper to the bowl and toss. Serve next to the lamb and enjoy.