Maria Benardis cites Anogia, Crete, as having the best slow-cooked lamb she's ever tasted. This recipe is a great deal faster to prepare than that of Anogia, but is equally satisfying. Add grated Greek cheese to the breadcrumb coating.
- 8 lamb cutlets, French-trimmed
- salt and cracked black pepper
- 60 g (1 cup) fresh breadcrumbs
- 1 tsp dried wild oregano
- 1 tbsp oregano, chopped
- 1 tbsp thyme leaves
- ½ tsp ground cumin
- 2 tbsp finely chopped parsley
- finely grated rind of 1 lemon
- 35 g (¼ cup) plain flour
- 1 egg, beaten
- extra-virgin olive oil, to shallow fry
- 1 lemon, cut into wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Season the lamb cutlets with salt and pepper. In a bowl, combine the breadcrumbs, herbs, cumin, parsley and lemon rind and mix well. Place the flour and egg in separate bowls.
Coat a lamb cutlet with flour then dip into the egg. Coat the cutlet with the breadcrumb mixture, pressing lightly to coat. Repeat with remaining cutlets.
Place a large frying pan over medium heat. Add the olive oil and 4 lamb cutlets and cook for 2–3 minutes on each side for medium-rare or until cooked to your liking. Repeat with the remaining cutlets.
Place the lamb cutlets on a serving platter and serve with lemon wedges.
©2012 Maria Benardis
Photography by Alan Benson