• 4servings
  • 60minutes

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Nutrition Info . . .

VitaminsA, B3, B9, H, C, E
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. 1 cup fresh breadcrumbs

  2. cup flat leaf parsley

  3. cup mint

  4. zest of 1 lemon

  5. 1 teaspoon ground cumin

  6. 1 teaspoon sea salt

  7. ground black pepper

  8. 125g plain flour

  9. 2 eggs lightly beaten

  10. 12 lamb cutlets

  11. 2 bunches asparagus

  12. 2 tomatoes, coarsely chopped

  13. 150g feta, crumbled

Instructions Jump to Ingredients ↑

  1. Place all crumb ingredients into the bowl of a food processor, process until well combined.

  2. Put flour in a shallow bowl, put eggs in another shallow bowl and 2/3 breadcrumb mixture in another shallow bowl. Dip cutlets into flour, then egg and then breadcrumb mixture.

  3. Heat oil in a large frying pan over medium high heat and cook cutlets for 2 minutes each side until golden. Remove from pan and rest.

  4. Put asparagus and tomato into the same pan and cook for 2 minutes; add remaining breadcrumbs into pan and cook for a further 2-3 minutes until golden.

  5. Serve cutlets with asparagus topped with crumbled feta.

  6. Click here to view The Weekly's top Recipes of the Week .


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