Lamb

Roasted leeks with parmesan and rye-crusted lamb

Name: Roasted leeks with parmesan and rye-crusted lamb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 large leeks; 150g unsalted butter; ½ bunch thyme, leaves pickled; 2 garlic cloves, crushed; Greek-style yoghurt to serve; 1½ cups (100g) rye breadcrumbs; ¾ cup (60g) grated parmesan; 12 lamb cutlets; ¼ cup (35g) plain flour; 2 eggs, lightly beaten; Sunflower oil to shallow fry

1 rating

10m

30m

Roasted leeks with parmesan and rye-crusted lamb

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 25, 2017

The inclusion rye gives the crust a deeper flavour and really adds an extra level to this lamb and leek recipe.

4 large leeks
150g unsalted butter
½ bunch thyme, leaves pickled
2 garlic cloves, crushed
Greek-style yoghurt to serve

Rye and parmesan lamb

1½ cups (100g) rye breadcrumbs
¾ cup (60g) grated parmesan
12 lamb cutlets
¼ cup (35g) plain flour
2 eggs, lightly beaten
Sunflower oil to shallow fry

Method

1.

Preheat the oven to 180°C.
2.

Remove the green tops from the leeks. Cut in half lengthways, with the root intact. Wash well to remove any dirt.
3.

Arrange, cut side up, on a lined roasting dish, then dot over the butter, thyme and garlic. Season, then cover with foil and roast for 30 minutes until almost tender.
4.

Meanwhile, for the lamb, combine the rye breadcrumbs and grated parmesan in a bowl. Season. Coat the lamb cutlets in the flour, then the egg, then in the rye mixture.
5.

Heat oil in a frypan over medium heat. In batches, cook the lamb for 2-3 minutes a side until crisp. Drain on paper towel.
6.

Serve with roasted leeks, yoghurt and top with micro parsley.