Name: Parmesan-crumbed lamb cutlets with broccoli and anchovies
Cook time: 30 min
Total time: 30 min
Ingredients: 200 gm coarse breadcrumbs from day-old sourdough bread (⅔ loaf); 60 gm finely grated parmesan; 3 tsp chopped thyme, plus extra sprigs to serve; 4 eggs; For dusting: seasoned plain flour; 12 lamb cutlets (70gm each); 650 gm broccoli florets (about 2 small heads of broccoli); 200 ml olive oil; 80 gm butter; 12 anchovy fillets; 3 garlic cloves, thinly sliced on a mandolin; 250 ml chicken stock (1 cup); To serve: lemon wedges

Parmesan-crumbed lamb cutlets with broccoli and anchovies

Australian Gourmet Traveller recipe for Parmesan-crumbed lamb cutlets with broccoli and anchovies

Ingredients

200 gm coarse breadcrumbs from day-old sourdough bread (⅔ loaf)

60 gm finely grated parmesan

3 tsp chopped thyme, plus extra sprigs to serve

4 eggs

For dusting: seasoned plain flour

12 lamb cutlets (70gm each)

650 gm broccoli florets (about 2 small heads of broccoli)

200 ml olive oil

80 gm butter

12 anchovy fillets

3 garlic cloves, thinly sliced on a mandolin

250 ml chicken stock (1 cup)

To serve: lemon wedges

Method

Main

1.Combine breadcrumbs, parmesan and thyme in a bowl, season to taste with freshly ground black pepper and set aside. Whisk eggs in a separate bowl and set aside. Dip lamb in seasoned flour, shaking off excess, then coat in breadcrumbs and set aside.

2.Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.

3.Heat 80ml oil in a large non-stick frying pan over medium heat, add half the lamb and 30gm butter, turn occasionally until golden and cooked to your liking (10-12 minutes for medium) and keep warm. Wipe pan clean and repeat with 80ml oil, 30gm butter and remaining lamb.

4.Meanwhile, heat remaining oil and butter in a wide saucepan over high heat, add anchovies and garlic, stir occasionally until anchovies start to break down (20-30 seconds), add broccoli, stir occasionally until warm and well coated (3-5 minutes) and season to taste.

5.Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles

Ingredients

Method

Main

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