So, these are the culprits. The cheeky sods, the naughty little devils that are entirely to blame.
“Blame for what?”, I hear you ask.
Well, to blame for my having become a handless idiot1 for the past two weeks! You see, I’d been contemplating trying Bill Granger’s recipe for coriander crumbed lamb cutlets for awhile, and when I saw the beautifully plump little specimens at the butcher on Saturday, I knew I just had to buy them! Now, lamb cutlets were a cut that I’d not bought before so I was a little wary about giving them a try…but I thought to myself “well honestly, how difficult could frying up a few2 lamb cutlets be?”
Hrmph. I guess that proves just how much I know3.
At any rate, there I was, happily standing at the kitchen bench as I chopped and mixed and prepared all the necessary elements to bring this together, going a bit batty with the chopping of the coriander and parsley till my person was surrounded by what appeared to be a hazy green halo and my fingers began to take on a green-ish tinge. I couldn’t believe how quickly it was all coming together – I set up my assembly line of cutlets, flour, egg and seasoned breadcrumbs then began to methodically work through it, taking the occasional break to scrape off the ever-thickening layer of sticky goo that kept forming on my fingers4 to the point where they resembled crumbed fat little cocktail frankfurts.
Once the cutlets were crumbed and ready to roll, I poured a little oil into my frying pan, heated it up and placed some chops inside, grinning as I listened to their cheerful sizzling of the cutlets, and a few minutes later my grin turned into a frown as I flipped the chops and observed that the littler f*ckers weren’t cooking evenly.
And then I noticed that the metal grill above the gas burner was crooked…
And we all know what happened after that!
As for the actual recipe? I have to admit that I think it’s one of Bill’s finer efforts – the herbed crumb coating definitely brought this dish alive while the herbed yoghurt was the perfect accompaniment with its tangy coolness (though I think my brain exploded from trying to count the calories in this dish!).
So, quick recap of the recipe – easy, relatively quick, v. tasty (though not too healthy) and quite easy on the eye.
Will I be making this again? Yup, but probably not anytime soon…while the fingers have healed, the mental trauma lingers on
2 A few is probably not the best way to describe the quantity. 2 or 3 would be a few. I bought 12 – 2 for each member of the family. And, of course, frying up 12 lamb cutlets is exactly how I want to spend my time on a late & lazy Sunday morning…
4 This is something that is really best done one stage at a time – first flour all pieces, then egg ‘em, then breadcrumb ‘em. This is the only way to prevent the layers of sticky gunk forming on your fingers. If you prefer to pass each cutlet through the assembly line one at a time, just make sure you’ve got something akin to a cement scraper on hand to scrape goo off your fingers else you may find that they have glued themselves together. And for the love of god, do NOT leave this crap on your hands to dry, unless you know of a construction crew with a pneumatic drill you can borrow…
Coriander-Crumbed Lamb Cutlets
(adapted from Bill Granger’s “Everyday“)
125g plain/all-purpose flour
3 tbsp milk
160g panko breadcrumbs
1 + 1/2 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro
1 tsp finely grated lemon zest
1 tsp ground cumin
1/2 tsp cayenne powder
12 lamb cutlets (French-trimmed if you can. I couldn’t)
Salt and pepper
Oil, for frying
1. Put the flour in a wide, flattish bowl and set aside. Lightly beat the eggs and milk in another bowl and also set aside. Mix together the breadcrumbs, parsley, coriander, lemon zest, cumin and cayenne in a third bowl, then season with salt and pepper and mix through.
2. Dip lamb cutlets in flour, shake off the excess, then dip in the beaten egg then breadcrumbs.
3. Heat oil in a large frying pan over medium heat and then fry the cutlets in batches till they are golden brown on each side and just cooked through (don’t overcook unless you happen to enjoy the sensation of chewing on leather!), then set aside to rest for a minute or two before serving.
4. Serve with herbed yoghurt and a bitter green salad.
(from Bill Granger’s “Everyday“)
125mL thick Greek yoghurt (a low-fat variety so you don’t feel quite so guilty)
1 tbsp finely grated lemon zest
1 tbsp finely chopped Italian/flat-leaf parsley
2 tbsp finely chopped coriander/cilantro
Mix altogether and serve with lamb cutlets.
[tags]Bill Granger, recipes, food, savoury, lamb, coriander[/tags]