Crumbed Lamb Cutlets with Middle Eastern Flavours

Lamb Cutlets (or "Meat Lollypops" as my kids call them) are a favourite in my house and while we love the Greek style of grilling them with lemon, garlic and oregano, I'm always looking for ways to mix things up. Searching through what I had in the fridge and pantry one night, I came up with this dish, using Middle Eastern spices in the crispy fried crumb and some of my homemade hummus as a puree/sauce. It's really delicious and a different way to serve your Aussie lamb.

I pride myself on being able to throw together a meal using what I already have in the kitchen. I think that certain resourcefulness comes from my dad who, being a builder, can make most things in his shed, and certainly can fix anything. While I'm not exactly a master builder (I'm handy around the house), I like to think that I apply these skills to the kitchen. The recipe calls for palm sugar but you don't have any? Use brown sugar! The creme brulees need to be blow torched but don't have one? Chuck them under the grill! Need a bundt tin but only have a cake tin, make a mold out of foil and a can! Not to say that I haven't had any major dinner fails when cooking off the cuff, #dinnerfail most of the time it turns out really tasty and well received because its something new and different. As they say, change is as good as a holiday! Well, not quite, but we can dream!

“I've never met a kid that didn't like lamb cutlets, and why wouldn't they? They are sweet and juicy and come with a built in handle. Crumbing them and shallow frying until crispy sends my texture obsessed kids over the moon. This dish is a good way to introduce children to Middle Eastern spices while keeping things familiar. If only those little morsels weren't so damn expensive!”

The spices I use in this recipe are generally what I have lying around in the pantry, don't stress if you're missing one, its more about evoking a certain overall scent in the crumb. Cinnamon may seem like a strange choice to include, but I love it in a savoury application like this, it just adds that certain warmth to all those other strong and heady spices. Serving the lamb cutlets with a hummus is a nice way to continue those Middle Eastern vibes, you can make your own with my recipe here, or use store bought.

Crumbed Lamb Cutlets with Middle Eastern Flavours an original recipe by Kimberley Kells

Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3 adults or 2 adults and 2 children with sides

600g Lamb Cutlets

1/2 Cup of Plain Flour

2 Eggs, whisked

1/2 Cup of Breadcrumbs

2 Tablespoons of Parmesan Cheese, grated

1/4 Teaspoon of Cumin

1/4 Teaspoon of Ground Coriander

1/4 Teaspoon of Paprika

1/4 Teaspoon of Ground Ginger

1/4 Teaspoon of Cinnamon

Enough oil to shallow fry (I like Rice Bran Oil, but vegetable or canola oil will work)

Step 1- Tip the flour onto a plate or shallow dish, and repeat on a separate plate with the bread crumbs. Pour the whisked eggs into a shallow bowl.

Step 2- Season the breadcrumbs generously with salt and pepper, and stir through parmesan cheese and spices.

Step 3- One by one, toss the lamb cutlets in the flour, then coat in egg, then toss in the breadcrumbs, making sure to really press them in so they stick. Set aside and repeat until you have crumbed all the cutlets.

Step 4- In a large pot or frying pan, bring about 1-2cm of oil to medium heat. The oil is ready when you can drop a pinch of breadcrumbs in and they turn golden in 30 seconds. Working in batches, shallow fry the cutlets and drain on a rack or paper towel.

Step 5- Serve on a smear of hummus and with vegetables/salad of your choice.