Crumbed Lamb Cutlets with Mint and Preserved Lemon Yoghurt
Cook Time 25 minutes
8 lamb cutlets, frenched
2 cups fresh breadcrumbs, extra dry
½ cup plain flour
2 eggs, whisked
Vegetable oil, for shallow frying
Salt & pepper
1 cup Greek-style yoghurt
1 wedge of preserved lemon, flesh removed and skin finely chopped
3 sprigs of parsley, finely chopped
2 sprigs of mint
Pinch of sumac
Pinch of salt
For the yoghurt dressing combine all the ingredients.
In one bowl put the breadcrumbs. In another bowl place the flour. Then, in a third bowl, add the eggs with a splash of water or milk and whisk.
Season cutlets and then place in the flour mixture (shake off excess flour), then the egg mixture and finally the breadcrumbs. Repeat the process for all lamb chops.
Heat enough oil to cover the base of the frying pan and cook the lamb for 2 - 3 minutes on each side until golden brown. Season cutlets again with a pinch of salt.
Serve the cutlets with the yoghurt sauce on the side.