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Parmesan-crumbed lamb cutlets with broccoli and anchovies

You'll need

200 gm (⅔ loaf) coarse breadcrumbs from day-old sourdough bread 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 (1 cup) chicken stock To serve: lemon wedges


  • 01
  • 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.
  • 02
  • Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.
  • 03
  • 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.
  • 04
  • 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.
  • 05
  • Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.

At A Glance

  • Serves 0 people
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At A Glance

  • Serves 0 people

Featured in

Apr 2012

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