Lemon Myrtle and Parmesan Crusted Lamb Cutlets with Couscous
Prep time: 15
Cook time: 30
Serves: 4
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!
Lamb
- 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
Couscous
- 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
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!
- 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.