- 50g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 tbsp curry powder (we used Schwartz Mild Curry Powder)
- 4 lamb cutlet
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- tomato chutney, to serve
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.
Which curry powder?
Choose a curry powder that contains turmeric. This will add a deep golden colour to the parmesan crust.
Make it Moroccan
Crusted Morocan cutlets: Swap the curry powder for 1 tbsp Moroccan spice mix, then stir into 50g polenta and 50g plain flour. Season the lamb, then press into the coating mixture and cook as before. Serve with warmed pitta bread, houmous and salad.