Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey
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Crumbed Lamb Cutlets, Turmeric Yoghurt & Hot Honey
Recipe by Brent Draper
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
8 lamb cutlets frenched
1 cup plain flour
3 cups panko bread crumbs
2 eggs
1 small tub greek yoghurt
2 knobs fresh turmeric
1 lime
¼ cup honey
1 birdseye chill
1 bunch curry leaves
Vegetable oil for frying
Coles sea salt & pepper
Method
Start by setting up a breading station with three bowls: one for flour, one for whisked eggs, and one for panko breadcrumbs. Using one hand for wet ingredients and the other for dry, coat the lamb cutlets by dipping them first into the flour, then into the egg, and finally into the breadcrumbs. Set the breaded cutlets aside on a plate.
Fill a small pot halfway with vegetable oil and heat it to 180°C. Once the oil reaches temperature, fry the curry leaves for 10 seconds, then transfer them to a paper towel to drain.
To make the turmeric yoghurt, grate fresh turmeric into the Greek yoghurt. Mix in half of the fried curry leaves, finely diced spring onions, and season with salt and pepper.
For the hot honey, warm honey in a small pan over low heat. Add finely diced birdseye chillies, and once the honey becomes runny, remove it from the heat and set aside.
Fry the lamb cutlets in the hot oil for 4–5 minutes, or until golden brown. Transfer them to a paper towel to drain excess oil.
To serve, arrange the lamb cutlets on a serving plate. Pour the turmeric yoghurt into a small bowl, sprinkle with the remaining curry leaves, and drizzle the hot honey over the cutlets. Enjoy!
