Breaded Lamb Cutlets

Name: Breaded Lamb Cutlets
Yield: makes 4 servings
Ingredients: Twelve 1-inch-thick medallions of lamb, cut from 2 boneless racks (about 1 1/2 pounds) or the equivalent amount from the loin or leg; 3 tablespoons extra virgin olive oil; 1 teaspoon ground cumin, plus more to taste; 1 tablespoon chopped fresh thyme; 2 garlic cloves, peeled and crushed; 2 eggs, lightly beaten; Bread crumbs for dredging, preferably fresh (page 580), or panko (Japanese bread crumbs, page 8); Salt and black pepper to taste; 1/2 cup dry white wine; Chopped fresh parsley leaves for garnish, optional; 2 lemons, cut into wedges, for serving

December 14, 2011

This central European dish brings the breading technique to lamb, a meat with enough flavor and tenderness to taste great underneath a crunchy exterior. While cuts of meat from the loin or leg can be used, the medallions of meat from the rack are far superior in texture. It’s not unusual to finish the dish with a sprinkle of white wine sauce, but you can skip that and simply squeeze some lemon juice over the lamb; that’s what I usually do.

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