Crumbed Lamb Cutlets With Pasta Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a shallow dish, combine breadcrumbs, grated Parmesan cheese, dried herbs, salt, and pepper.
• STEP 3.Dip each lamb cutlet into beaten egg, then coat with the breadcrumb mixture.
• STEP 4.Heat oil in a large frying pan over medium heat. Cook the lamb cutlets for 3-4 minutes on each side until golden brown.
• STEP 5.Transfer the lamb cutlets to a baking tray and bake in the preheated oven for 10-12 minutes for medium-rare or longer for well-done.
• STEP 6.Meanwhile, cook the pasta according to package instructions. Drain and rinse with cold water.
• STEP 7.In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and vinaigrette dressing. Toss to coat evenly.
• STEP 8.Serve the crumbed lamb cutlets with the pasta salad on the side. Enjoy!

Cooking Tips

• For extra flavor, you can add minced garlic and chopped fresh herbs to the breadcrumb mixture.
• Make sure to let the lamb cutlets rest for a few minutes before serving to allow the juices to redistribute.
• Feel free to customize the pasta salad by adding your favorite vegetables or herbs.

Storage and Serving

• Leftover lamb cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• The pasta salad is best served fresh, but any leftovers can be refrigerated for up to 2 days.
• To reheat the lamb cutlets, place them in a preheated oven at 180°C (350°F) for about 5-7 minutes until heated through.