Name: Crumbed Lamb Cutlets with Mint Yoghurt
Cook time: 490 min
Yield: Makes 4 Serves
Ingredients: ½ cup panko crumbs; 2 Tbsp chopped parsley; 1 tsp Gregg's Rubbed Thyme; 1 tsp Gregg's Lemon Pepper Seasoning; 8 lamb cutlets; 2 Tbsp flour; 1 egg beaten with a splash of cold water; Oil for frying; 1 cup unsweetened Greek yoghurt; 2-3 cloves of garlic or roasted garlic,* crushed; Handful fresh mint leaves, chopped; Squeeze of lemon, to taste

Our crumbed lamb cutlets are a tasty, quick and easy dinner - a treat for the whole family! Perfectly paired with our homemade mint yoghurt aioli, these yummy herbed cutlets are ready in under 30 minutes!

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Makes 4 Serves

Prep Time 15 minutes

Cook Time 8 - 10 minutes

Easy As

Ingredients

½ cup panko crumbs

2 Tbsp chopped parsley

1 tsp Gregg's Rubbed Thyme

1 tsp Gregg's Lemon Pepper Seasoning

8 lamb cutlets

2 Tbsp flour

1 egg beaten with a splash of cold water

Oil for frying

Mint & Yoghurt Dressing :

1 cup unsweetened Greek yoghurt

2-3 cloves of garlic or roasted garlic,* crushed

Handful fresh mint leaves, chopped

Squeeze of lemon, to taste

NUTRITION INFORMATION: Average Quantity per Serving Serving size (Avg): 140g
Energy	1550kJ
Protein	21.2g
Fat, total	21.4g
- saturated fat	8.2g
Carbohydrate	22.5g
- sugars	5.6g
Dietary Fibre	2.1g
Sodium	325mg

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS NUTRITION

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Method

Step 1

Mix together panko crumbs, parsley, Gregg's Rubbed Thyme and Lemon Pepper Seasoning. Transfer to a plate.

Step 2

Dip lamb cutlets in flour and shake of excess. Dip in beaten egg and coat in the herb crumb. Place on a tray. Cover and refrigerate for 15 minutes.

Step 3

Prepare the Mint & Yoghurt Dressing by mixing together Greek yoghurt, garlic, mint and lemon juice. Cover and refrigerate.

Step 4

Heat enough oil to cover the base of a frying pan to about 1cm deep. Pan fry the cutlets for about 3 minutes on each side, until crumb is golden and meat is pink.

Step 5

Allow to rest for 5 minutes before serving with the Mint & Yoghurt Dressing and a salad on the side.