As I bounced out of my house this morning the sun was shining, the birds were chirping, and I couldn’t help but breathe a sigh of relief that Winter was officially over. Spring really is the best time of the year – It is knowing that my local food market is going to start bursting at the seams with new produce, that my birthday is next month, and that I can leave the house without wearing stockings (win-win-win).
Put away your pie tins and cast iron dutch ovens because food from now on gets quicker, giving you more time to get out and about on the weekend when the sunny weather is calling your name. Lamb is one of those meats that is closely associated with Spring, so when I was contacted by Aussie Farmers Direct to create two recipes featuring Lamb Cutlets for their Spring customer magazine, I jumped at the opportunity to create a couple of quick and tasty recipes featuring my favourite lamb cut.
Aussie Farmers Direct delivers products to your doorstep that are 100% Australian owned grown and produced, without you even having to leave the house. For those already a member of Aussie Farmers Direct, you’ll be seeing these recipes in the magazine headed your way shortly with your latest order. For those that aren’t, I’m including the two recipes below and happy to provide an offer to Australian readers of Chew Town to sign up to Aussie Farmers Direct and take advantage of a season fruit and veg box for 50% off (that’s just $13!). To take advantage of the offer, head to this link: http://www.
For those of you that follow Chew Town, you will know that for some time now I have been experimenting with popcorn. This is largely because I am mesmerised by the transformation of kernel into popcorn, and also because it is a wonderful gluten free alternative to use in a myriad of ways. I had been threatening to use popcorn in more savoury dishes for some time now, so this seemed like the perfect opportunity. Below is the first lamb cutlet recipe for popcorn crumbed lamb cutlets with a herb and radish salad.
Popcorn Crumbed Lamb Cutlets with Herb and Radish Salad
- 2 360g 10 lamb cutlet packs, ends trimmed
- 2 eggs
- 3 tablespoons milk
- 1 garlic clove, crushed
- 1 1/4 cup popcorn crumb*
- 1 cup grated pecorino cheese
- 1 tablespoon finely chopped continental parsley
- Salt and pepper, to taste
- Extra virgin olive oil, for shallow frying
- 1 radish, thinly sliced
- 1/4 large fennel, thinly sliced
- 1/2 cup continental parsley leaves
- 1/4 cup mint leaves
- 1/2 cup coriander leaves
- 2 tablespoons dill tips
- 2 tablespoons chopped chives
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon honey
- 1/2 tablespoon lemon juice
- 1/2 tablespoon white balsamic
In a shallow bowl place eggs, milk and garlic and whisk with a fork to combine. In a separate bowl combine popcorn crumb (see explanation below), pecorino cheese, parsley and salt and pepper.
Dip one cutlet first in the egg mixture, then in the popcorn mixture being sure to coat it evenly and place it on a plate. Repeat with remaining cutlets. Cover the plate with plastic wrap and place in the fridge for 20 minutes.
Pour olive oil in a large heavy based frying pan until the base is covered. Heat the oil over medium high heat, then cook the cutlets (in batches if required) for 3-4 minutes each side or longer if desired. Place on a plate with paper towel to absorb some of the frying oil.
In a bowl mix radish, fennel, parsley, mint, coriander, dill and chives.
In a small ramekin combine olive oil, honey, lemon and white balsamic, then pour the dressing over the herb salad and gently toss to combine.
Serve the cutlets with the herb salad.
* To make the popcorn crumb, just place unseasoned cooked popcorn in your blender and blitz until the size of coarse bread crumbs.
For the second recipe, I wanted to create a spicy marinade for the cutlets that the whole family could enjoy. Harissa is a North African hot chilli pepper paste. It is served widely in North African cuisine with almost every dish and even eaten as a simple snack with bread. It can be a little too spicy for children, so by adding yoghurt to make the marinade, it counteracts the heat of the paste and provides a mild spiciness that when grilled is simply wonderful.
These Harissa and Yoghurt Marinated Lamb Cutlets are perfect served with blanched broccolini and peas for a quick and simple weeknight meal.
Harissa Marinated Lamb Cutlets With Broccolini And Peas
- 2 360g 10 lamb cutlet pack
- 2 tablespoons harissa paste (for younger children just use 1/2 tbsp)
- 4 tablespoons Greek Yoghurt
- zest from 1/2 small lemon
- salt and pepper, to taste
- 2 tablespoons Extra Virgin Olive Oil
- 2 broccolini bunch, ends trimmed
- 200g punnet fresh peas
- 1 garlic clove, crushed
- 1/4 cup pine nuts, toasted
In a large dish, mix together the harissa paste, yoghurt and lemon juice, and season well with salt and pepper. Place the lamb cutlets in the dish and turn over a few times till the cutlets are covered in the marinade. Arrange them in one layer, cover and place in the fridge for 20 minutes, turning halfway through.
Place a medium saucepan of salted water over medium high heat and bring to the boil.
While water is boiling, place a large grill pan over medium high heat, add 1 tablespoon olive oil and when hot place the lamb cutlets on the grill and cook for 3-4 minutes each side (if your cutlets are thicker than 1.5 cm, cook for a little longer each side).
Add the broccolini and peas to the boiling water in the saucepan and blanch for 4-5 minutes. Remove from heat, drain the water and place the vegetables back into the saucepan with the remaining 1 tablespoon olive oil, garlic, pine nuts, and salt and pepper to taste, then toss it all together to combine.
Serve the grilled cutlets with the broccolini and peas.
Chew Town would like to acknowledge that this post was sponsored by Aussie Farmers Direct. You can read Chew Town’s disclosure statement here for more information on brands that Chew Town chooses to work with and why. The two recipes above were created, developed and photographed by Chew Town using the hero ingredient of lamb cutlets at the request of Aussie Farmers Direct.