Recipe courtesy of William Granger
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
12 cutlets
Level:
Intermediate

Ingredients

Herbed Yoghurt

Directions

Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs. Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.

Herbed Yoghurt

In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets.

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