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8 lamb cutlets, frenched
2 cups fresh breadcrumbs, extra dry
½ cup plain flour
2 eggs, whisked
Vegetable oil, for shallow frying
Salt & pepper
1 cup Greek-style yoghurt
1 wedge of preserved lemon, flesh removed and skin finely chopped
3 sprigs of parsley, finely chopped
Pinch sumac
For the yoghurt dressing combine all the ingredients.
In one bowl put the breadcrumbs. In another bowl place the flour. Then, in a third bowl, add the eggs with a splash of water or milk and whisk.
Season cutlets and then place in the flour mixture, then the egg mixture and finally the breadcrumbs. Repeat the process for all lamb chops.
Heat enough oil to cover the base of the frying pan and cook the lamb 2-3 minutes on each side until golden brown. Season cutlets again with a pinch of salt.
Serve the cutlets with the yoghurt sauce on the side.
If there are two things Australia is known for when it comes to delicious produce, it’s probably lamb and wine. Boasting some of the world’s best of each, these two classics are featured daily on dinner tables and in restaurants across the country.
A Barossa Valley wine like Gravel Track Cabernet Sauvignon will take these lamb cutlets to another dimension. This Cabernet is a fruit forward style, filled with bright black fruit flavours. The juiciness of the wine will match perfectly with the tenderness of the lamb resulting in a mouthwatering combination that is sure to delight your guests.
What better way to mark a special occasion than a home cooked meal and a fabulous wine to match.