Lamb Cutlets with Fig Paste Stuffing

INGREDIENTS

  • 1/2 cup Breadcrumbs
  • 30g Flat leaf parsley
  • 50g Rice
  • 8 lamb cutlets
  • To taste Salt flakes
  • To taste Freshly ground black pepper

Crumb mixture

  • 2 cup Breadcrumbs
  • 2 tbspn Thyme
  • 2 tbspn Rosemary
  • ½ cup Parsley
  • 2 Egg
  • 120g Plain flour
Print Recipe

For the cutlet filling, toast pine nuts and breadcrumbs until golden brown.

Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts, cooked rice, Verjuice and bread crumbs. Add Extra Virgin Olive Oil to moisten, season with salt and pepper.

Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.

## To crumb the cutlets

Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl. Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.

Bring a non stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.

Great served with a rocket and goat”s cheese salad.