Lamb · 20 minutes · Serves 4
Crumbed lamb cutlets with minted peas
Made with Cutlets, crumbed from Our Range.
Ingredients
- 8 to 12 crumbed lamb cutlets
- ½ cup vegetable or light olive oil for shallow frying
- Minted peas: 3 cups frozen peas, 20 g butter, ¼ cup chopped mint, 1 tbsp lemon juice, salt and pepper
- Lemon wedges, to serve
Method
- Cook the peas in boiling salted water for 3 minutes. Drain, add the butter, mint and lemon juice, and roughly crush with a fork. Season and keep warm.
- Heat the oil in a large frying pan over medium-high heat. Cook the cutlets in batches for about 3 minutes each side, until the crumb is golden. Don't crowd the pan.
- Drain on paper towel for a minute. For medium rare the centre should be 60 to 65°C.
- Serve with the minted peas and lemon wedges.