Crumbed lamb cutlets with wilted spinach
60g fresh fine breadcrumbs
60g panko crumbs
50g finely grated parmesan
A small handful of herbs such as thyme, rosemary or sage, finely chopped
12 lamb cutlets
Seasoned plain flour, for dusting
2 eggs, lightly beaten
80 extra-virgin olive oil
400g baby spinach leaves
2 garlic cloves, thinly sliced
Lemon wedges (optional), to serve
Combine breadcrumbs, panko, parmesan and herbs in a bowl.
Season lamb with salt and lightly dust with flour.
Dip in egg, then crumbs, shaking off excess, and transfer to a plate.
Heat a large heavy-based frying pan over medium-high heat.
Add butter and 60ml oil to pan.
Once butter is foaming (1-2 minutes), add lamb cutlets and cook on one side until golden brown (2 minutes; reduce the heat a little if they’re browning too quickly).
Season to taste, then turn, season again, and cook until golden brown and cooked to your liking (2 minutes for medium rare).
Rest on paper towels.
Heat remaining oil in a separate frying pan over medium-high heat.
Add spinach and garlic, season to taste, and toss until wilted (2-3 minutes).
Serve with lamb cutlets and lemon wedges.