Parmesan-crumbed lamb cutlets with broccoli and anchovies

AT A GLANCE

  • Serves 0 people

  • 200 gm (⅔ loaf) coarse breadcrumbs from day-old sourdough bread
  • 60 gm finely grated parmesan
  • 3 tsp chopped thyme, plus extra sprigs to serve
  • 4 eggs
  • For dusting: seasoned plain flour
  • 12 lamb cutlets (70gm each)
  • 650 gm broccoli florets (about 2 small heads of broccoli)
  • 200 ml olive oil
  • 80 gm butter
  • 12 anchovy fillets
  • 3 garlic cloves, thinly sliced on a mandolin
  • 250 ml (1 cup) chicken stock
  • To serve: lemon wedges
01   Combine breadcrumbs, parmesan and thyme in a bowl, season to taste with freshly ground black pepper and set aside. Whisk eggs in a separate bowl and set aside. Dip lamb in seasoned flour, shaking off excess, then coat in breadcrumbs and set aside.
02   Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.
03   Heat 80ml oil in a large non-stick frying pan over medium heat, add half the lamb and 30gm butter, turn occasionally until golden and cooked to your liking (10-12 minutes for medium) and keep warm. Wipe pan clean and repeat with 80ml oil, 30gm butter and remaining lamb.
04   Meanwhile, heat remaining oil and butter in a wide saucepan over high heat, add anchovies and garlic, stir occasionally until anchovies start to break down (20-30 seconds), add broccoli, stir occasionally until warm and well coated (3-5 minutes) and season to taste.
05   Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.

Topics:

PARMESAN, MAIN, MODERN AUSTRALIAN, LAMB, BROCCOLI, ANCHOVIES, FAST

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES , LISA FEATHERBY

FEATURED IN

Apr 2012

Apr 2012

View Full Site