6 fried lamb cutlets
4 tbsn beetroot crème fraiche (see recipe below)
1 tbsn roasted crushed almonds
few torn mint leaves
Crumbed lamb
6 lamb cutlets, fat removed
80g bag of panko bread crumbs
2 eggs
2 tablespoons flour
Method
1. Trim any excess fat from the lamb cutlets to make them leaner and easier to cook evenly.
2. Get three shallow bowls or plates.
3. In the first bowl, place the flour.
4. In the second bowl, break and whisk the eggs until smooth.
5. In the third bowl, add the panko bread crumbs.
6. Take one lamb cutlet and dredge it in the flour, making sure it's fully coated. Shake off any excess.
7. Dip the floured cutlet into the beaten eggs, allowing the excess to drip off.
8. Finally, press the cutlet into the Panko bread crumbs, ensuring it is completely covered for a crispy texture.
9. Repeat the process for all cutlets.
To cook the Lamb Cutlets:
Heat a non-stick skillet over medium-high heat with a little oil.
Once hot, add the breaded lamb cutlets.
Cook each side for about 3-4 minutes until golden brown and the lamb is cooked to your liking.
Beetroot creme fraiche
270g cooked beetroot
100g cream fraiche
2 tbsn red wine vinegar
1 tbsn maple syrup
8-10 mint leaves
1 tbsn salts
Few turns of cracked black pepper
Method
Combine the beetroot, 100g of crème fraîche, 2 tablespoons of red wine vinegar, 1 tablespoon of maple syrup, and the mint leaves in a blender.
Add about 10 turns of salt and a few turns of cracked black pepper to taste.
Blend until smooth and creamy, ensuring all ingredients are well mixed.