Crumbed Lamb Cutlet with Chimichurri Sauce
Adam D’SylvaServes 20
Ingredients:
- Plain flour
- Eggs
- Oil, for frying
For the Herb Lamb Crumb:
- 3 rosemary stems
- 60g parsley, picked and washed
- Zest of lemon
- 100g parmesan
- 3 cloves garlic
- 1kg Panko bread crumbs
- Parmesan cheese, grated
For the Chimichurri:
- 10 cloves garlic, diced
- 10 shallots, sliced
- 10 red banana chillies, diced finely
- 1 cup red wine vinegar
- 1 cup extra virgin olive oil
- 3 tbsp dry oregano
- 1 cups flat leaf parsley, chopped
- 2 cups coriander, chopped
- Salt/pepper to taste
Method:
- Start by making the chimichurri. Combine the herbs with oil and red wine vinegar, seasoned with salt and pepper. Mix together well.
- Prepare your crumbing station. Add lemon zest, grated cheese and chopped parsley to the breadcrumbs and mix together.
- Crumb the lamb with plain flour, egg wash then breadcrumb mixture. Deep fry in hot oil until golden.
- Top lamb with chimichurri sauce.
