Name: Parmesan-crumbed lamb cutlets with broccoli and anchovies
Cook time: 30 min
Total time: 30 min
Ingredients: 200 gm coarse breadcrumbs from day-old sourdough bread (⅔ loaf); 60 gm finely grated parmesan; 3 tsp chopped thyme, plus extra sprigs to serve; 4 eggs; For dusting: seasoned plain flour; 12 lamb cutlets (70gm each); 650 gm broccoli florets (about 2 small heads of broccoli); 200 ml olive oil; 80 gm butter; 12 anchovy fillets; 3 garlic cloves, thinly sliced on a mandolin; 250 ml chicken stock (1 cup); To serve: lemon wedges

Ingredients

200 gm coarse breadcrumbs from day-old sourdough bread (⅔ loaf)

60 gm finely grated parmesan

3 tsp chopped thyme, plus extra sprigs to serve

4 eggs

For dusting: seasoned plain flour

12 lamb cutlets (70gm each)

650 gm broccoli florets (about 2 small heads of broccoli)

200 ml olive oil

80 gm butter

12 anchovy fillets

3 garlic cloves, thinly sliced on a mandolin

250 ml chicken stock (1 cup)

To serve: lemon wedges

Method

Main

1.Combine breadcrumbs, parmesan and thyme in a bowl, season to taste with freshly ground black pepper and set aside. Whisk eggs in a separate bowl and set aside. Dip lamb in seasoned flour, shaking off excess, then coat in breadcrumbs and set aside.

2.Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.

3.Heat 80ml oil in a large non-stick frying pan over medium heat, add half the lamb and 30gm butter, turn occasionally until golden and cooked to your liking (10-12 minutes for medium) and keep warm. Wipe pan clean and repeat with 80ml oil, 30gm butter and remaining lamb.

4.Meanwhile, heat remaining oil and butter in a wide saucepan over high heat, add anchovies and garlic, stir occasionally until anchovies start to break down (20-30 seconds), add broccoli, stir occasionally until warm and well coated (3-5 minutes) and season to taste.

5.Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.

The Gourmet Traveller Team

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Styling by Lisa Featherby

Styling by Emma Knowles