This is a favourite dish of my mum’s – in fact, everyone at home loves it. Normally, you would just cook the cutlets on the grill or barbecue, but here I’ve fried them for a lovely crispy finish.
TAKES 40 MINUTES, PLUS OVERNIGHT MARINATING
2 x 6-rib French-trimmed racks of spring lamb, sliced into cutlets
3 tbsp olive oil, plus 75ml for frying
Finely grated zest and juice of 1 lemon
3 lemon thyme sprigs
2 garlic cloves, bashed
2 tsp coriander seeds, bashed in a pestle and mortar
2 handfuls of plain flour
2 free-range eggs, lightly beaten
Sea salt and freshly ground black pepper
LEMON COURGETTE SALAD
4 courgettes, thinly sliced lengthways
1 tbsp olive oil
1⁄2 tsp dried chilli flakes
200g freshly shelled peas
200g freshly shelled broad beans
Juice of 1 lemon
Handful mint leaves
4 tbsp extra virgin olive oil
100g crumbled feta or crumbled goat’s cheese
- Arrange the lamb cutlets in a large dish. In a small bowl, combine the 3 tablespoons of olive oil with the lemon zest and juice, lemon thyme, garlic and coriander seeds. Pour this mixture over the lamb and season with plenty of freshly ground black pepper. Toss to coat and leave to marinate overnight in the fridge.
- The next day, heat the 75ml oil in a large pan over a high heat until it shimmers. Remove the lamb from the marinade. Place the flour in a shallow bowl and season, and have the beaten eggs ready in a second bowl. Working in batches, dip the cutlets in the seasoned flour and then the egg, and then place them straight into the hot oil. Fry for 2-3 minutes, then turn and fry on the other side until golden brown. Set aside on a plate lined with paper towels and keep warm while you fry the remaining cutlets.
- Meanwhile, make the salad. Toss the courgette in a large bowl with the oil and chilli flakes. Place a griddle pan over a high heat and sear the courgette slices on both sides, then tip into a serving bowl. Blanch the peas and broad beans in boiling water for 2-3 minutes, then drain and add to the serving bowl, along with the rest of the salad ingredients. Toss to combine, then season and serve with the golden lamb cutlets.
Now buy the book
Our recipes are taken from The Spanish Home Kitchen by José Pizarro, which will be published on 9 June by Hardie Grant, price £27. To order a copy for £22.95 until 19 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20.