Lamb Cutlets with Haloumi Breadcrumbs

Crispy and tasty !

Course Main Course

Cuisine British

Prep Time 25

Cook Time 5

Total Time 30

Servings people

Calories 1062kcal

Author Charlotte Wang

Ingredients

300-400 g Rack of lamb
1 Egg
20 g Flour
50 g Breadcrumbs
30 g Haloumi
2 tbsp Oregano
1 clove Garlic
1 tbsp Olive oil

Dressing

150 g Cherry tomatoes
150 ml Greek yogurt
1 tbsp Fresh mint
20 g Black olives
1 tsp Fresh lemon juice
¼ medium Cucumber
2 tbsp Parlsey
1 tbsp EVOO

Instructions

Cut away all fat from lamb rack. Remove excess any meat and sinew from the ribs themselves. Cut down from the ribs to separate each cutlet. Dry and set aside.
Fresh oregano, mint leaves and parsley are minced separately;
Garlic is peeled and chopped;
Tomatoes are washed and cut in half;
Black olives are chopped ;
Cucumbers are peeled and cut into small pieces ;
Halloumi cheese is grated.
ps: If you can't buy halloumi cheese, you can use Parmesan cheese instead.
Make sauces and salads:
Sauce: Mix yogurt, cucumber chunks, garlic, mint leaves, and lemon juice. Mix well, cover with plastic wrap, and keep in the refrigerator for later use.
Salad: Mix olives, tomatoes, parsley, extra virgin olive oil, and lemon juice in a bowl, mix well and set aside.
To make the breadcrumb layer: Put the bread crumbs in the blender and mix a little - they should not be too fine, then add fresh oregano, crushed halloumi cheese and parsley.
The texture of the crumbs after mixing is roughly like this:
The eggs are beaten in a bowl. After the lamb chops drying the surface the surface of the lamb chop with kitchen paper, they are covered with a layer of flour, beaten egg, and bread crumbs in that order.
On medium heat, heat 1 tablespoon of olive oil in a pan.
Add lamb chops and cook for 5-6 minutes on each side or adjust the cooking time according to personal preferences and ingredients. 5 to 6 minutes is about medium done.
After frying, soak up any oil on kitchen paper.
Serve with yogurt sauce and salad.
ENJOY!

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