Ingredients - Lamb rack, or cutlets - Small handful flat leaf parsley, finely cut - 60g finely grated parmesan - 100g panko bread crumbs - 100g flour - 100ml cheese whey (or you can use an egg (beaten) instead) - Olive oil for frying - Steamed baby potatoes - Tomato, baby bocconcini and basil dressed with balsamic and olive oil to garnish Method 1. To crumb the lamb cutlets, make sure you don't have too much fat, because in the quick time it takes to cook the lamb the fat won’t render in time and raw lamb fat isn't the nicest to eat. 2. To get the breadcrumbs ready, simply mix through the parmesan and parsley 3. Season the lamb cutlets on both sides with salt and optionally freshly cracked black pepper 4. Next, dust them in the flour and shake off any excess 5. Then, place them into either the cheese whey or beaten egg (to be honest, the reason I used the whey is because we were in an Airbnb and I didn't have any eggs in the fridge, it actually works really well!) 6. From the whey, place it into the breadcrumbs and press the breadcrumbs into both sides, making sure you get good even coverage. 7. In a large frying pan with enough olive oil to completely cover the bottom, over medium high heat, fry the lamb cutlets on both sides until nice and golden brown. This should take about 4-5 minutes each side. 8. Serve with steamed baby potatoes and a fresh tomato salad (if tomatoes aren't in season, some grilled broccoli with pecorino will also work really well).
