Lamb Crumbed Cutlets

Cutlets off the rack, already crumbed, so there is no bench full of egg and breadcrumb at home. They are thin, with a bone to hold, and they are the cutlet kids eat without an argument. The crumb protects the meat in a short, hot cook and goes heavy if the oil is not hot enough. Made in the shop from our lamb, sourced from Cowra in the Central West of NSW.

Shallow-fry in oil that is already hot, two to three minutes a side, until the crumb is golden and the meat is cooked through. They are thin, and the bone means they cook faster than they look like they will. The oven works too, on a rack in a hot oven, turned once. Drain them on a rack, not on paper, so the crumb stays crisp, and salt them while hot.

Allergens: ask at the counter before you buy.