Sunday, October 14, 2012

Chilli Crusted Lamb Cutlets with Pea Mash

Recipe from Coles Magazine, October 2012 issue, page 20


5 long red chillies
1½ cups panko breadcrumbs
¼ cup plain flour
2 eggs, lightly beaten
12 lamb cutlets, French Trimmed
1 tablespoon olive oil, plus 1/4 cup extra
1-2 garlic cloves, crushed
500g frozen peas
3/4 cup chicken stock
¼ cup chopped mint
1/3 cup whole egg mayonnaise
1 tablespoon lime juice, plus wedges to serve

  1. Finely chop 4 of the chillies. Place in a shallow bowl with breadcrumbs, toss to combine. Place flour in one bowl and egg in another. Coat each cutlet in flour, shaking off excess. Dip into egg and then breadcrumb mixture, pressing down to coat evenly. Refrigerate for 10 minutes.
  2. Meanwhile, make pea mash. Heat 1 tablespoon oil in a small saucepan on medium. Cook garlic for 30 seconds. Add peas and stock and simmer 4-5 minutes, until tender. Cool slightly. Process pea mixture and mint in a food processor until smooth. Return to a clean saucepan and stir on low heat, until warm.
  3. Thinly slice remaining chilli and mix together with mayonnaise and lime juice.
  4. Heat 1/4 cup oil in a large frypan on medium. Cook cutlets for 2-3 minutes each side, for rare, or longer to your liking. Serve with pea mash, chilli mayonnaise and extra lime wedges.
How hot?
Chillies vary in heat, but removing the seeds may lessen the heat intensity. If you want a milder effect, halve chillies lengthways and remove seeds before chopping. Wear gloves when handling chillies, or wash hands well after.

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