Lamb Cutlets with Capsicum and Tomato Salsa

Cook Time 1 hour

Serves 4

Ingredients

8 lamb cutlets, frenched 

2 cups panko breadcrumbs

½ cup plain flour

2 eggs, whisked 

Olive oil, for shallow frying

Salsa

½ cup jarred roasted capsicum

200g cherry tomatoes, roasted

¼ cup walnuts, toasted

1 sprig thyme

1 tsp Dijon mustard

2 tbsp capers

1 clove garlic, minced

1 tbsp red wine vinegar

⅓ cup extra virgin olive oil

To Serve

Fresh mint leaves, to garnish

Method

For the salsa, place all the ingredients, excluding the extra virgin olive oil, into a small food processor or blender and pulse until finely chopped. Drizzle in the olive oil, season with salt and pepper and blend again until smooth.

Place the breadcrumbs in a shallow bowl, the flour in another, and the eggs in the last bowl. Season with salt and pepper.

Season the cutlets, then place them in the flour and shake off the excess. Dip into the egg mixture, then into the breadcrumbs. Repeat the process for all lamb cutlets.

Heat enough oil to cover the base of the frying pan, and cook the lamb for 2-3 minutes on each side, until golden brown. Drain on paper towels and season the cutlets again with a pinch of salt.

Serve the cutlets with salsa and mint to garnish.