Herb Crusted Lamb Cutlets With Red Cabbage And Green Apple Slaw Recipe

Cooking Directions

• STEP 1.In a bowl, combine breadcrumbs, chopped herbs (such as rosemary, thyme, and parsley), garlic powder, salt, and pepper.
• STEP 2.Coat the lamb cutlets with Dijon mustard, then press them into the breadcrumb mixture to coat evenly.
• STEP 3.Heat olive oil in a skillet over medium-high heat. Add the lamb cutlets and cook for 3-4 minutes per side, or until browned and cooked to your desired doneness.
• STEP 4.In a separate bowl, combine shredded red cabbage, thinly sliced green apple, and a dressing made with olive oil, lemon juice, honey, salt, and pepper.
• STEP 5.Serve the herb-crusted lamb cutlets hot, accompanied by the red cabbage and green apple slaw.

Cooking Tips

• Make sure to press the breadcrumb mixture firmly onto the lamb cutlets to ensure a crispy crust.
• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the breadcrumb mixture.
• If you prefer your lamb more well-done, cook it for an additional 1-2 minutes per side.

Storage and Serving

• Leftover lamb cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cutlets in a skillet over medium heat until warmed through.
• Serve the lamb cutlets with the slaw as a main course, or slice them and use them in sandwiches or salads.