Parmesan-Crusted Lamb Cutlets with Greens - Better Homes & Gardens Australia
Make your greens pop with a sprinkling of za’atar – a tangy, savoury Middle Eastern herb spice mixture. It’s also scrummy with lamb as a rub or seasoning.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 12 French-trimmed lamb cutlets
- Sea-salt flakes and freshly ground black pepper, to season
- ¼ cup extra virgin olive oil
- ½ cup finely grated parmesan cheese
- 2 tsp mustard powder
- 1 tsp dried mixed herbs
- 1 cup breadcrumbs
- 3 free-range egg whites, whisked
- Finely grated zest and juice of 2 lemons
- 1 large bunch Tuscan kale, roughly chopped
- 1 bunch flat-leaf parsley, chopped
- 1 Tbsp za’atar
- ¼ cup pomegranate seeds
- ¼ cup flaked almonds, toasted
- 100g labne Lemon wedges, to serve
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