Lamb Cutlets Two Ways
so if made the Caponats and I needed some good meat to go with it! It’s England, it’s Spring…… So it had to be lamb!
Rather than just by chops I thought I’d get a couple of rack roasts and cut them myself. I planned to griddle some and breadcrumb and fry the rest so there would be a nice texture combination. Cutting them myself allowed me to vary the thickness according to the cooking method.
The rest was simplicity itself, the thinner cutlets were breadcrumbed with panko and fried. The rest were rubbed with, chilli, garlic, fennel and salt and griddled.
They were the perfect accompaniment to the caponata and the afternoon of bloke films!
Foodies 100
Rowanwood Kitchen 