Name: Breaded Lamb Cutlets
Prep time: 35 min
Total time: 35 min
Yield: Makes 4 servings
Cuisine: Romanian
Ingredients: Twelve 1-inch-thick medallions of lamb, cut from 2 boneless racks (about 1½ pounds) or the equivalent amount from the loin or leg; 3 tablespoons extra virgin olive oil; 1 teaspoon ground cumin, plus more to taste; 1 tablespoon chopped fresh thyme; 2 garlic cloves, peeled and crushed; 2 eggs, lightly beaten; Bread crumbs for dredging, preferably fresh, or panko (Japanese bread crumbs); Salt and black pepper to taste; Chopped fresh parsley leaves for garnish, optional; ½ cup dry white wine; 2 lemons, cut into wedges, for serving

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This central European dish brings the breading technique to lamb, a meat with enough flavor and tenderness to taste great underneath a crunchy exterior. While cuts of meat from the loin or leg can be used, the medallions of meat from the rack are far superior in texture. It’s not unusual to finish the dish with a sprinkle of white wine sauce, but you can skip that and simply squeeze some lemon juice over the lamb; that’s what I usually do.