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Herbed Lamb Cutlets with Steamed Greens and Tapénade

A recipe from the Good Food collection.

Ingredients

Herbed Lamb Cutlets with Steamed Greens and Tapenade
Herbed Lamb Cutlets with Steamed Greens and Tapenade
60 g (2¼ oz/1 cup) fresh breadcrumbs
2 large handfuls flat-leaf (Italian) parsley, finely chopped
3 tablespoons finely chopped oregano
plain (all-purpose) flour, for dusting
2 eggs
8 lamb cutlets
50 ml (1½ fl oz) olive oil, plus extra, for drizzling
250 g (9 oz) baby green beans, cut in half diagonally
140 g (5 oz/1 cup) frozen peas
155 g (5½ oz/1 cup) frozen broad (fava) beans
1 tablespoon mint leaves
4 tablespoons ready-made tapénade

Method

  1. Combine the breadcrumbs, parsley and oregano in a shallow bowl. Place the flour in another shallow bowl and season with sea salt and freshly ground black pepper. Place the egg in a third bowl, add 1 tablespoon cold water and stir to combine well.
  2. Dip each cutlet into the flour, shaking off any excess, then into the egg mixture and finally into the breadcrumb mixture, lightly pressing to coat well. Place onto a baking paper-lined baking tray and refrigerate for 15–20 minutes to firm the coating.
  3. Preheat a barbecue hotplate or frying pan to medium–low direct heat and lightly brush with oil. Add the cutlets and cook for 3 minutes each side or until golden and the meat is cooked to your liking. Drain on paper towels to remove excess oil.
  4. Meanwhile, bring a saucepan of salted water to the boil over medium heat, add the beans and cook for 2 minutes, then add the peas and broad beans and cook for a further minute or until the vegetables are tender. Drain well, then peel the outer shell of the broad beans.
  5. To serve, place the greens on serving plates, top with the cutlets, scatter with the mint leaves, drizzle with olive oil and serve with the tapénade on the side.
Main ingredient:
Lamb, Peas, Beans
Cuisine:
Mediterranean
Course:
Main-course

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