Crispy Lamb Cutlets With Sugar Snap Peas And Mint

Serve up a delicious meal in 30 minutes with these crispy lamb cutlets drizzled with homemade mint dressing. Recipe by Curtis Stone.

The ingredient of Crispy Lamb Cutlets With Sugar Snap Peas And Mint

• 5 slices white bread 195g total crusts removed bread cut into pieces
• 1 2 cup 40g finely grated pecorino or parmesan
• 2 tablespoons chopped fresh flat leaf parsley
• 1 2 cup 75g plain flour
• 3 coles brand australian free range eggs lightly whisked
• 8 x 70g coles australian lamb cutlets 560g total pounded to 1cm thickness
• 1 cup 250ml plus 2 tablespoons olive oil divided
• 300g sugar snap peas trimmed halved crossways
• 1 lemon zested and juiced
• 1 tablespoon finely chopped shallot
• 1 1 2 cups loosely packed 20g mint leaves roughly torn

The Instruction of crispy lamb cutlets with sugar snap peas and mint

• preheat the oven to 140c in a food processor process the bread to form coarse breadcrumbs in a large bowl mix the breadcrumbs cheese parsley 2 teaspoons sea salt flakes and 1 2 teaspoon freshly ground black pepper place the flour and eggs separately into shallow baking dishes dip the lamb cutlets one at a time into the flour shaking off any excess then dip into the eggs and then the breadcrumbs press the breadcrumbs firmly into the cutlets
• in a large heavy non stick frying pan add 1 cup of the oil and place over medium heat when the oil is hot add 4 cutlets and cook for 3 mins on each side or until golden and a meat thermometer inserted into the centre of cutlet registers 60c transfer the cooked cutlets to a baking tray and keep warm in the oven cook the remaining 4 cutlets
• meanwhile bring a large saucepan of salted water to the boil prepare an ice bath by combining 2 cups of ice and 2 cups of water in a bowl add the sugar snap peas to the boiling water and cook for 45 seconds or until they are bright green and tender using a slotted spoon transfer the peas to the ice bath and leave to chill completely drain the sugar snap peas well
• in a small bowl whisk the lemon zest 2 tbs of the lemon juice shallot remaining 2 tablespoons oil 3 4 teaspoon sea salt flakes and 1 2 teaspoon of freshly ground black pepper
• in a large bowl toss the cooked sugar snap peas and mint with 2 tablespoons of the dressing divide the salad among 4 dinner plates top each plate with 2 cutlets and serve drizzled with the remaining dressing

Nutritions of Crispy Lamb Cutlets With Sugar Snap Peas And Mint

calories: 480 39 calories
calories: 23 grams fat
calories: 9 grams saturated fat
calories: 34 grams carbohydrates
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calories: 33 grams protein
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