I do love a real summer dish and I think these lamb cutlets are a superb meal for a summers night served with a chilled glass of red wine.
The best thing about lamb cutlets is it takes no time at all to prepare the meal and even less time to cook the meal. I have cooked this dish for years now and I regularly try different crusts for the lamb but I always end up reverting back to this one.
Deliver it properly and you will have restaurant standard food that you have prepared and cooked at home.
What will you need for this cracking little number:
* 1 tsp smoked paprika
* 3 tsp lemon juice
* ½ salt (I only use Himalayan pink salt)
* 1 tbsp cracked black pepper
* ½ tsp nutmeg
* 1 cup Japanese Panko breadcrumbs
* ½ cup Parsley
* ½ cup pistachio nuts
* 1 fresh chilli
* Crown of 6 lamb cutlets (should feed two people or one Yeti!)
* 2 ½ tbsp Dijon mustard
What can you expect, well just check out the below picture:
Lets get cooking:
1. Brown off the lamb cutlet/rack in a pan, the pan will need to be in a high heat and you need to ensure the meat is sealed on all side. If you do not have a non stick pan you can rub the meat in a small amount of oil. Once browned then remove the meat and allow it to cool completely.
2. Take the salt, lemon juice, pepper, chilli, Panko breadcrumbs, parsley, pistachio nuts and nutmeg and place them in a mixing bowl and then toss and turn all the ingredients until they are mixed thoroughly.
3. Mix together the Dijon Mustard and the smoked paprika, I call this a devil sauce. Once mixed spread a layer of the devil sauce on the fat side of the cutlets (opposite side to the bones). It is key to wait for the meat has cooled properly or the devil sauce will become runny.
4. Now take small hand fulls of the crumb mixed and press it against the devil sauce and you will see that it starts to stick to the meat beautifully. Give the cutlets a good coating.
They should look something like this once the crust is on them:
5. Place the lamb crust side up in a baking tray and put in a preheated oven (190c/175c fan) and place on an upper middle shelf for 20 minutes for rare or pink and 25 minutes for pink medium but if you want it well done just add another 5 minutes on.
6. Remove and rest your lamb for 3-5 minutes just to let the meat relax and then serve with crushed new potatoes and some salad or summer veg but I personally love green beans with garlic butter as a side dish, simple perfection.
Here's the cooked cutlets:
If you follow my recipe and cook this for your other half or at a dinner party then people will know that you are a true food lover and a bloody cracking home chef.
If I'm pairing with a glass of plonk I love this number with a chilled red wine so maybe a light Pinot Noir or simular.
I would love to hear your comments on this dish and how you got on cooking it so drop me an email and lets get chatting.
The Sartorial Yeti out xxx