Parmesan and Rosemary Crusted Lamb Cutlets with Honey Baby Carrots
Indulge your taste buds in a symphony of flavors with our delightful Parmesan and Rosemary Crusted Lamb Cutlets paired with Honey Baby Carrots. This exquisite recipe combines the rich and savory essence of Parmesan and rosemary, perfectly complementing the succulent tenderness of lamb. The honey-glazed baby carrots add a touch of sweetness, creating a harmonious dish that is both sophisticated and comforting. Elevate your dining experience with this mouthwatering culinary masterpiece!
Ingredients:
8-12 lamb cutlets
1 cup panko crumbs
2 tsp freshly chopped rosemary
1 tsp chilli flakes (optional)
Finely grated zest of 1/2 lemon
1/4 cup finely grated Parmesan
Sea salt, to taste
Plain flour, for dusting
2 eggs, lightly whisked
Olive oil, for shallow frying
2 garlic cloves, lightly crushed
Baby carrots, halved lengthwise
1 tbsp honey
- Combine panko crumbs, rosemary, chilli flakes, lemon zest, Parmesan and a pinch of sea salt.
- Dust lamb cutlets in flour, then dip in egg and coat in flavoured panko crumbs.
- Heat olive oil and garlic cloves in a frying pan over medium heat. Working in batches, add cutlets and fry for 3-4 minutes on each side, or until golden. Remove from pan and set aside to rest on some paper towel.
- Meanwhile, heat 1 tsp olive oil in a frying pan over medium-high heat. Add carrots and cook until soft and beginning to caramelise. You can add 2 tbsp water to speed up the cooking process if required. Add honey and a pinch of salt; cook for a further 30 seconds or until carrots are glossy. Transfer to a serving dish and serve alongside lamb cutlets.
