ingredients
serves 4
2 cups breadcrumbs, made from one-day old bread
1 1/2 ounce Parma ham, finely chopped
3 tbsp freshly grated Parmesan cheese
8 lamb cutlets, well-trimmed, or 2 French-trimmed racks of lamb, about 3/4 pound each, divided into cutlets
salt and pepper
2 eggs, beaten
3 tbsp oil
3 large garlic cloves, peeled
method
1. Mix together the breadcrumbs, Parma ham and Parmesan, spread out on a large plate and set aside.
2. Season the lamb with salt and pepper, and brush lightly with beaten egg. Press the lamb into the breadcrumbs to coat evenly, but lightly.
3. Heat the oil in a large non-stick skillet, add the garlic cloves and heat gently until golden brown, then discard the garlic.
4. Fry the lamb in the garlic-infused oil over a low to medium heat for 4-5 minutes on each side until deep golden brown and crisp. Turn and fry the fat edge for 1 - 2 minutes.
5. Serve the cutlets with a tomato relish, new potatoes and a salad or green vegetable.
