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Crumbed lamb cutlets with beetroot chutney

Name: Crumbed lamb cutlets with beetroot chutney
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 2/3 cup(100g) plain flour, seasoned; 3 cups (150g) panko breadcrumbs; 3 eggs; 100ml milk; 18 French-trimmed lamb cutlets; 2 tbs sunflower oil; 100ml extra virgin olive oil; 1 red onion, thinly sliced; 6cm piece ginger, cut into matchsticks; 4 garlic cloves, thinly sliced; 2 tsp ground cumin; 1 tbs thyme leaves; 1 tbs rosemary leaves, finely chopped; 4 large raw beetroots, grated; 300ml white wine vinegar; 200g caster sugar; Finely grated zest and juice of 1 lime, plus extra lime wedges to serve

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1h 05m

Crumbed lamb cutlets with beetroot chutney

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 03, 2015

"We use Moran Family Lamb from our farm, but this dish will make any good-quality cutlets sing." Matt Moran

2/3 cup(100g) plain flour, seasoned
3 cups (150g) panko breadcrumbs
3 eggs
100ml milk
18 French-trimmed lamb cutlets
2 tbs sunflower oil

Beetroot chutney

100ml extra virgin olive oil
1 red onion, thinly sliced
6cm piece ginger, cut into matchsticks
4 garlic cloves, thinly sliced
2 tsp ground cumin
1 tbs thyme leaves
1 tbs rosemary leaves, finely chopped
4 large raw beetroots, grated
300ml white wine vinegar
200g caster sugar
Finely grated zest and juice of 1 lime, plus extra lime wedges to serve

Method

1.

For the beetroot chutney, heat the oil in a large saucepan over medium-low heat. Add onion, ginger, garlic, cumin, thyme and rosemary, and cook, stirring, for 5 minutes or until softened. Season. Add beetroot and cook, stirring, for 6-8 minutes until beetroot is slightly softened. Reduce heat to low, add vinegar and sugar, and cook, uncovered, stirring occasionally, for 50 minutes or until glossy and soft. Remove from heat and stir in lime zest and juice. Set aside to cool completely.
2.

To make crumbed lamb cutlets, place flour and breadcrumbs on separate trays. Place eggs and milk in a bowl and whisk to combine. Dust each cutlet in flour,shaking off excess, then dip in egg mixture, allowing excess to drip off. Coat well in breadcrumbs, then set aside.
3.

Heat oil in a large, heavy-based frypan over medium heat. Cook cutlets, in batches, for 2-3 minutes each side until golden and cooked through.
4.

Place cutlets on a platter and serve with chutney and lime wedges to squeeze over.