This recipe requires some preparation time, but it's therapeutic to put it together and step through the process. It's a perfect Spring-time recipe using seasonal lamb set off by the fresh taste of fig and fennel stuffing.
Serves 4
Ingredients
30g breadcrumbs
50g fig & fennel paste (Maggie Beer has her own brand, but there are others on the market also)
30g flat leaf parsley
50g rice cooked
30ml Verjuice (Maggie beer also has her own brand)
20ml Extra Virgin Olive Oil
8 lamb cutlets
salt flakes to taste
freshly ground black pepper to taste
Crumb mixture
2 cups breadcrumbs
2 tablespoons thyme chopped
2 tablespoons rosemary chopped & fried
1/2 cup parsley chopped
120g eggs beaten
120g plain flour
Method
1. For the cutlet filling, toast pine nuts and breadcrumbs until golden brown.
2. Cut the Fig & Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts, cooked rice, Verjuice and breadcrumbs. Add EVOO to moisten and season with salt and pepper.
3. Cut a small pocket in the cutlet and fill with the mixture - not too much, as the pocket must stay closed while the pan is searing.
To crumb the cutlets
4. Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and the plain flour in a third bowl. Gently coat each cutlet firstly in the plain flour, shaking off any excess; then dip it into the egg mix; and then finish by coating with the fresh breadcrumb mixture.
5. Bring a non-stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for around 4 minutes on each side for a 'medium rare' result.
Maggie's tip:
- Serve with a green salad - a rocket and goat's cheese salad is perfect.
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