We Love Our Lamb has partnered with Mike Eggert, the chef behind Pinbone and Mr Liquor's Dirty Italian Disco, to create the perfect recipe to help make your loved one a romantic restaurant-quality meal at home.
Surprise your better half with these delicious Australian Lamb cutlets crumbed with panko breadcrumbs, parmesan, parsley and lemon, paired with melt in your mouth kipfler potatoes and a fresh pickled lemon and rocket salad.
Mike Eggert says "Sometimes Valentine's Day can be a hassle to organise, but it doesn't need to be difficult to make an impression. Follow this simple recipe and you'll have a beautiful dish that will look like it has been prepared by a master chef and a very happy
Preparation: 15 minutes
Cooking: 10 minutes
Crumbed Lamb Cutlets
6 Frenched lamb cutlets
1 tablespoon Dijon mustard
1 cup plain flour
2 eggs, whisked together
2 tablespoons milk
1 cup panko breadcrumbs
2 tablespoon grated parmesan cheese
Zest of 1 lemon, keep flesh for segments
½ bunch flat leaf parsley, chopped
1 sprig of rosemary
6 pieces of garlic
Pickled Lemon and Rocket Salad
1 cup wild rocket leaves
1 tablespoon olive oil
Pinch caster sugar
Pinch salt and pepper
10-12 small sized kipfler potatoes, skins well scrubbed
2 tablespoons olive oil
1 tablespoon red wine vinegar
½ bunch chives
Pinch salt and pepper
Zest the lemon, then carefully segment out the pieces.
Sprinkle lemon segments well with sugar and salt and set aside to pickle while you crumb the lamb cutlets. Be sure to save any lemon juice to use as salad dressing.
Smear the cutlets liberally with Dijon mustard.
Whisk together eggs and milk in a large bowl. Place flour in another large bowl.
In a third large bowl mix together the breadcrumbs, parmesan, lemon zest and parsley.
Dip the cutlets in flour and shake off any excess, then dip into the egg mixture and finally into the breadcrumb mix, making sure to press the breadcrumbs into the lamb so that you get a nice even layering and no gaps.
Place kipfler potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until tender. Rinse under cold running water afterwards and drain well.
To cook the cutlets, heat half the butter in a fry pan over medium-high heat and add in the sprig of rosemary and three pieces of garlic. Once the butter is melted, cook 3 cutlets at a time for 2-3 minutes on each side until golden brown and medium rare.
Pour out the butter, wipe out the fry pan and start again using the remaining butter to cook the last 3 cutlets. Use the same sprig of rosemary and add 3 new pieces of garlic.
To create the salad, mix the pickled lemon segments and rocket leaves and dress with lemon juice, olive oil, salt and pepper.
Toss cooked potatoes in a bowl with the chives and red wine vinegar. Season with extra salt and pepper if needed.
Place cutlets (two in the shape of a heart if you wish) with servings of salad and potatoes.
If you don't want to use butter, add a tablespoon of vegetable oil. It will help stop the butter from burning when you're cooking your lamb.
10-15 minutes before you crumb and cook the cutlets, take them out of the fridge. This will ensure they are at room temperature and will cook evenly in the pan and produce an extra tender result.
This is an easy recipe to prepare ahead of time. The uncooked cutlets will hold crumbed for up to two days in the fridge if you want to be extra ready for the special day.