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GOURMET TRAVELLER 57

60 gm fresh fine breadcrumbs
60 gm panko crumbs
50 gm finely grated parmesan
A small handful of herbs
such as thyme, rosemary
or sage, finely chopped
12 lamb cutlets
Seasoned plain flour,
for dusting
2 eggs, lightly beaten
30 gm butter
80 ml extra-virgin olive oil
400 gm baby spinach leaves
2 garlic cloves, thinly sliced
Lemon wedges (optional),
to serve

Crumbed lamb cutlets

with wilted spinachSERVES4-6

A quick dish for a Sunday night. Baby
spinach works nicely here, but English
spinach will give the dish a bit more body;
just be sure to rinse it very well beforehand.

1 Combine breadcrumbs,

panko, parmesan and herbs

in a bowl.

2 Season lamb with salt and

lightly dust with flour. Dip in

egg, then crumbs, shakingof

excess, and transfer to a plate.

3 Heat a large heavy-based

frying pan over medium-high

heat. Add butter and 60ml oil

to pan. Once butter is foaming

(1-2 minutes), add lamb cutlets

and cook on one side until

golden brown (2 minutes;

reduce the heat a little if they’re

browning too quickly). Season

to taste, then turn, season

again, and cook until golden

brown and cooked to your liking

(2 minutes for medium rare).

Rest on paper towels.

4 Heat remaining oil in a

separate frying pan over

medium-high heat. Add spinach

and garlic, season to taste, and

toss until wilted (2-3 minutes).

Serve with lamb cutlets and

lemon wedges.➤

This dish is about comfort, so don’t

be afraid to add condiments of your

choice; mayonnaise or even mango

chutney work well here.

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